Homemade cornbread is a comforting, versatile side that pairs perfectly with soups, stews, or barbecues. This recipe is tailored for two, ensuring you get just enough warm, buttery bread without leftovers. Its simple ingredients and straightforward steps make it a go-to for a quick yet satisfying treat.
Ingredients
- 1/2 cup (60g) yellow cornmeal
- 1/2 cup (65g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) buttermilk* (see tips for substitutions)
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Grease a small cast-iron skillet or an 8-inch baking dish with butter or non-stick spray.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate small bowl, beat the egg, then add the buttermilk and melted butter. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared skillet or dish, spreading evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool slightly for about 5 minutes before slicing and serving.
Tips
- *If you don’t have buttermilk, mix 1/2 cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes until it curdles. This substitutes well in baking.
- For a richer flavor, add 1-2 tablespoons of honey or maple syrup to the wet ingredients.
- To keep the cornbread moist longer, store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Avoid overmixing the batter, as this can make the cornbread dense instead of tender.
Serving Suggestions
Serve warm with a pat of butter, honey, or your favorite jam. It pairs beautifully with chili, soups, or a simple salad for a cozy, satisfying meal.
Variations
For a savory twist, add chopped jalapeños, shredded cheese, or cooked bacon bits to the batter before baking. You can also incorporate corn kernels or fresh herbs like chives or thyme to enhance flavor.
Storage and Reheating
Wrap leftovers tightly in foil or store in an airtight container. At room temperature, it stays good for up to 2 days. To reheat, place in a 350°F (175°C) oven for about 10 minutes or microwave on high for 30 seconds to 1 minute until warm. Avoid over-reheating to prevent dryness.
Frequently Asked Questions
Can I make this cornbread gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Check that your baking powder is gluten-free as well. The texture might be slightly different, but it will still be delicious.
What if I don’t have buttermilk?
You can make a quick buttermilk substitute by adding 1 teaspoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes until it thickens and curdles. This works well for baking and provides the acidity needed for leavening.
Can I freeze leftover cornbread?
Absolutely. Wrap individual slices or the whole loaf tightly in plastic wrap and then foil. Freeze for up to 2 months. To serve, thaw at room temperature or reheat directly from frozen in the oven or microwave.
How do I know when the cornbread is done?
The top should be golden brown, and a toothpick inserted into the center should come out clean. The edges might slightly pull away from the sides of the dish. Baking time can vary slightly depending on your oven and the dish used.
Can I add extras to the batter?
Yes, mix-ins like shredded cheese, chopped jalapeños, corn kernels, or herbs can be added to customize your cornbread. Fold them gently into the batter before pouring into the baking dish.
What’s the best way to serve cornbread?
Warm cornbread with butter and honey is classic. It also pairs well sliced and served alongside chili, stew, or barbecue. For a hearty breakfast, top with fried eggs or serve as a side with breakfast sausage.
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