The Best Cornbread

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This is hands down one of my most favorite recipes. Albeit not as healthy as some of the other things I make, but this cornbread recipe is perfect in fall with a bowl of chili or butternut squash soup!

For this recipe, I started with a basic cornbread recipe and then modified it for my needs and likes. I highly recommend everyone try this approach because any recipe, unless you want to make it exact, is a foundation for you to build off of. This recipe is not gluten free, vegan, or keto friendly but if you have a cheat meal coming up, make this cornbread. I like to use a 9-inch cast-iron skillet but you can use a bread pan, a cake pan … whatever you need to make it in, it won’t matter. Just make sure you oil your pan well. I like to use melted butter but you can use a spray or oil as well.

To begin, I would suggest prepping all your ingredients ahead of time. There’s nothing more annoying than forgetting to measure out the milk or melted butter so you frantically try to do it all last minute and knock over the bowl with the cornbread batter in it and now you have to start over. So, just do yourself a favor and prep everything ahead of time. You can mix all the dry ingredients together first and then in a separate bowl prep your wet ingredients. It doesn’t matter if you use salted or unsalted butter in this recipe but if you use salted you may want to add a little extra honey and brown sugar to this cornbread recipe.

Ingredients:

  • 1 cup of all-purpose flour
  • 1 cup of yellow corn meal
  • 2/3 cup of brown sugar
  • 1 teaspoon of salt
  • 3 1/2 teaspoons of baking powder
  • 1/3 cup of neutral oil or melted butter
  • 1 large egg
  • 1 cup of milk
  • 1/2 cup of honey

So when prepping your ingredients, like before stated, you can combine all your dry ingredients immediately but with the wet ingredients I recommend holding off on the honey until the very end. If you add the honey too soon, especially to the colder ingredients, it can cause the honey to not mix as well so that should be the last thing you mix into the cornbread batter.

With all of your dry ingredients in one bowl, make a small reservoir in the center and add your wet ingredients excluding the honey, and mix well. Once the cornbread batter is well mixed, add the honey and sir that in. The batter shouldn’t be too think, it should have the thickness of pancake batter. If you stick your whisk into the batter and pull it up, there should be a thick flow of batter from the end of the whisk to the bowl. If your cornbread batter globs to the whisk, it’s too thick and if it just falls off the whisk it’s too thin.

If your cornbread batter is too thick, you can add a little extra milk or honey. If your batter is too thin though, you may need to add a combination of flour and corn meal. Just remember that if your batter is too thin, you may need to add a little extra of the other dry ingredients. The one I wouldn’t worry too much about is the baking powder unless you start to teeter on the edge of doubling the recipe.

Once your batter is mixed up and is the consistency you want, dump it into your pan of choice. Again, make sure your pan is well greased. The honey and brown sugar will make it super difficult to clean and get the cornbread out if you don’t. Put the cornbread in the oven at 400° for 20-25 minutes or until a toothpick inserted to the center pulls out clean and that’s it. You can add a little extra honey to the base of your pan if you want it to be a little sweeter or you can glaze the top of the cornbread with honey as well after the top has hardened.

This is a really versatile recipe, really just a good starting point to add other stuff to it. You can add pumpkin puree and pumpkin spice to the batter for a pumpkin cornbread that’s to die for, you can omit the honey and add cheddar and chopped jalapeños for a cheddar jalapeño cornbread (or you can leave the honey in and have a nice mix of sweet, savory and spicy all in one), you can add a can of creamed corn or some frozen corn kernels for a more authentic take or, like in the picture, you can top your cornbread with red onions, pumpkin seeds, poppy seeds … however you want to customize it you can.

I use brown sugar instead of regular white sugar, I think it gives the cornbread a better sweetness and it’s a richer flavor as well and I use honey in my batter because the honey keeps the cornbread moist and just adds a layer of flavor that’s to die for. You can omit either or both as you see fit. You can try adding a little extra butter or oil if you choose to forego the honey or if you make this without the honey and the cornbread comes out a little dry, next time try a little extra butter.

It should be worth noting as well, that if you would like to make this gluten-free you would just swap the all-purpose flour out with your favorite gluten free flour on a 1:1 ratio with the current recipe. I haven’t tried this recipe with almond or coconut flour so if you do let me know how it goes!

My favorite spin-off recipe using the leftovers of this cornbread is a barbeque cornbread bake that again, is reserved for cheat meals only but is truly to die for! Stay tuned for that recipe!

If you end up using this recipe or adding your own twist to it, drop a comment and let me know how it worked for you!


Quick Cooking Guide

Ingredients:

  • 1 cup of all-purpose flour
  • 1 cup of yellow corn meal
  • 2/3 cup of brown sugar
  • 1 teaspoon of salt
  • 3 1/2 teaspoons of baking powder
  • 1/3 cup of neutral oil or melted butter
  • 1 large egg
  • 1 cup of milk
  • 1/2 cup of honey
  • Baking pan or cast-iron skillet 9-inches around

Instructions:

  1. Preheat oven to 400°
  2. Combine all dry ingredients into a large mixing bowl and once mixed well, create a reservoir or hole in the dry ingredients for the wet ones
  3. Add in the oil or butter, egg and milk. Once well combined, add honey
  4. Once batter is the right consistency, add batter to well greased pan and place in oven
  5. Cook for 20-25 minutes or until a toothpick inserted into the center pulls out clean

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