This post was originally published on September 23, 2007. It’s one of the oldest recipes on the site and the pictures were in desperate need of an update. Below is the easy recipe for my favorite cornbread.
Let’s talk cornbread.
If I go to a restaurant and open the menu and see cornbread listed somewhere, I feel like I’ve hit the jackpot. Bonus points if it’s served in a piping hot cast iron skillet. The absolute best restaurant cornbread I’ve ever had was at Copper Canyon Grill in Rockville, Maryland. I could eat the entire pan and make it my meal… amazing.
When I make cornbread at home, I gravitate towards pan-baking my cornbread versus skillet baking. For some reason, I’ve always had better luck with those recipes turning out a bit tastier, and the leftovers tend to stay fresher longer. I’ve been making this recipe for over eight years now, and it continues to be my go-to when I want to throw together a pan of fresh cornbread.
This is a perfect recipe to keep on hand when you need a quick and easy cornbread. If you keep some corn in the freezer and buttermilk in your refrigerator, you will likely have everything you need to throw this together in less than 10 minutes. All it takes is a bowl, a blender or food processor and a spatula. That’s IT!
The resulting recipe is crusty on the outside, moist on the inside and loaded with bits of real corn. I served this on Sunday with my slow cooker BBQ ribs and it was the perfect sidekick.
I’m a cornbread lover for life!
One year ago: Coffee and Doughnuts Ice Cream
Two years ago: Mississippi Mud Brownies
Four years ago: Everything Bagels
Five years ago: Homemade Pop-Tarts
Six years ago: Better-Than-Brownies Chocolate Cookies
I've been making this easy cornbread recipe for nearly 10 years - it results in moist, fresh-tasting cornbread each and every time!
1½ cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
¼ cup light brown sugar
¾ cup frozen corn kernels, thawed
1 cup buttermilk
½ cup unsalted butter, melted and cooled slightly
1. Preheat oven to 400 degrees F. Spray an 8-inch square baking dish (glass is recommended) with non-stick cooking spray.
2. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined; set aside.
3. In a food processor or blender, process the sugar, thawed corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
4. Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Fold the dry ingredients into wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened (do not overmix!).
5. Pour the batter into the prepared baking dish and smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool on a wire rack for 10 minutes, then invert cornbread onto wire rack, turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.