Not to be dramatic, but this is the best cornbread I’ve ever made. The secret is the butter bath it bakes in. The sugar in the batter and the butter in the pan create the most delicious and delicate, crispy crust on this cornbread. You’ll want to collect any pieces of crust that break off and eat them before someone else does. Perhaps best of all, it’s fast and easy. One bowl, one pan. Ready in 30 minutes.
I love to pair this cornbread with my Chickpea Chili or Cookoff Winning Pork Chili. Dunk it right into your chili or slather it in honey butter. Either way you can’t lose.
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Ingredients
Cornbread Ingredients
- egg
- buttermilk
- oil
- sugar
- cornmeal
- flour
- salt
- baking powder
- butter
Honey Butter Ingredients
- salted butter
- honey
- dash of cinnamon (optional)
See recipe card for quantities.
Instructions
Step One: Butter the pan. Pour
2 tablespoons of melted butter into a loaf pan, coating the bottom and
sides.
Step Two: Combine ingredients. Mix together the wet ingredients. Add the dry. Mix until just combined and pour the batter into the buttered pan. Into the oven. BAM.
Step Three: Bake. Bake for 17-20 minutes. The cornbread will still look pale on top. Don’t let this trick you into over baking and drying out your cornbread. Check it with a toothpick. Trust me, the gorgeous golden color will show itself on the sides and bottom when you turn it out onto a cooling rack.
Step Four: Slather and consume. Top with honey butter if desired and serve warm alongside Chickpea Chili or Cook Off Winning Pork Chili.
Hint: If you don’t have buttermilk you can make your own, just add one tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
Give Yourself the Gift of Prep
It’s my goal to have some way to make life easier with every recipe, but honestly I don’t have much for this recipe.
The cornbread can be made in advance, such as earlier in the day or the day before, but it’s really best fresh.
Substitutions
- Buttermilk- If you don’t have buttermilk substitute with regular milk or make your own using lemon juice and milk. (See hint above)
Equipment
I use an 8.5 in x 4.5 in loaf pan for this recipe.
Top Tip
When you pull it out of the oven this cornbread will still look pale on top. Don’t let this trick you into over baking and drying out your cornbread. Check it with a toothpick. Trust me, the gorgeous golden color will show itself on the sides and bottom when you turn it out onto a cooling rack.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with cornbread:
Recipe
Sweet Buttermilk Cornbread
Course: bread, SidesCuisine: American4
servings5
minutes20
minutes30
minutesThe most delicate crispy crusty sweet cornbread. Baked in a butter bath and ready in under 30 minutes.
Cornbread Ingredients
1 egg
½ cup buttermilk
¼ cup oil
2 tablespoon sugar
½ cup cornmeal
½ cup flour
1 teaspoon salt
2 teaspoon baking powder
2 tablespoon butter
- Honey Butter Ingredients
4 tablespoon salted butter (softened)
1 tablespoon honey
Dash of cinnamon (optional)
Directions
- Move oven racks to the lower 3rd position and preheat your oven to 425 degrees F.
- Melt 2 tablespoons of butter and pour into an 8.5 in x 4.5 in loaf pan. Make sure the sides and bottom of the pan are coated in butter. There will be a layer of butter in the bottom of your pan.
- Mix the egg, oil, sugar, and buttermilk together. Add the dry ingredients- cornmeal, flour, salt, and baking powder. Mix until just combined.
- Pour the batter into your buttered loaf pan. Bake for 17-20 minutes, or until a toothpick comes out clean.
- Let rest for 5 minutes, then turn out onto a cooling rack. Serve warm.
- Honey Butter
- While the cornbread is resting, mix softened butter, honey, and cinnamon.
Notes
- Feel free to cut the sugar content in half if you prefer a more savory cornbread.
Jodi Alvarez says
Seriously delicious! Thank you!!