Your Basic Cornbread Recipe - Simply Scratch (2024)

Apr29

, Cookout Recipes, cornbreads, Kitchen Basics, Recipes, Side Dishes, Thanksgiving, Your Basic Recipes// 5 Comments

It’s never a bad idea to have a Basic Cornbread recipe in your repertoire. A simple and delicious cornbread that comes together easily and under 30 minutes.

Everyone needs a basic cornbread recipe in their repertoire. A go-to recipe that calls for simple ingredients and is easy to whip up and goes with just about anything.

This is mine! I make it all the time because the whole recipe, comes together and bakes in about 30 minutes. It’s great served with chili, pulled pork and sheet pan dinners, but most recently with jambalaya. However, I could easily eat it by itself with softened salted butter.

#noshameinmygame

To Make Your Basic Cornbread Recipe You Will Need:

fine yellow cornmeal (in a pinch coarse corn meal can be substituted)
unbleached all-purpose flour
sugar
baking powder andbaking soda
kosher salt
low fat buttermilk
eggs
unsalted butter (melted and cooled)

Preheat your oven to 425℉ (or 220℃) and grease (or spray with non-stick baking spray) a 9×9 baking dish.

Start by grabbing a large mixing bowl. Measure and add 1 cup yellow cornmeal, 3/4 cup unbleached all-purpose flour, 2 tablespoons granulated sugar, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt.

Use a whisk to combine the ingredients.

In a separate bowl or in a measuring cup, combine 1-1/2 cups low-fat buttermilk and 2 large eggs.

Pour the buttermilk and egg mixture into the dry ingredients.

Mixing until just about combined.

Add in 6 tablespoons melted and cooled unsalted butter.

Mix until combined. Some lumps are okay.

Pour the cornbread batter into your prepared baking pan.

Slide the pan onto the middle rack of your preheated oven and bake for 18 to 20 minutes. The top should be golden in spots and a tester (or toothpick) should come out with only a few crumbs attached after being inserted in the middle of the cornbread.

Ingredients

1 cup fine yellow cornmeal
3/4 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1½ cups low-fat buttermilk
2 large eggs
6 tablespoons butter, melted and cooled slightly

Equipment

Square 9x9 Ceramic Baking Pan

Instructions

Preheat your oven to 425℉ (or 220℃) and grease (or spray with non-stick baking spray) a 9x9 baking dish.
In a large mixing bowl add the cornmeal, flour, sugar, baking powder, baking soda and kosher salt. Whisk to combine,
In a separate bowl (or liquid mesauring cup) add the buttermilk and eggs. Whisk well to combine before pour into the bowl with the dry ingredients.
Stir until just combined and pour in the melted butter and mix until incorporated.
Pour the batter into the prepared baking dish and bake on the middle rack of your preheated oven for 18 to 20 minutes.

Serving: 1g, Calories: 198kcal, Carbohydrates: 23g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 63mg, Sodium: 428mg, Fiber: 1g, Sugar: 5g

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: American

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originally posted April 29, 2020 — last updated November 8, 2023by Laurie McNamara

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5 comments on “Your Basic Cornbread Recipe”

Shei — April 30, 2020 @ 10:10 am Reply

Sounds alot like my recipe. Except to make it even fluffier, I separate the eggs, add the yolks when the eggs are called for; whip the egg whites and fold them in at the very end.
- Laurie McNamara — May 10, 2020 @ 7:34 pm
  
  Great tip, Shei! I’ll have to try it!
Brad T. — May 12, 2020 @ 6:31 pm Reply

I like to substitute a can of sweet creamed corn for some of the milk!
LAURIE J. — June 8, 2022 @ 10:42 am Reply

Hi Laurie, my eighbors are having a shrimp boil and I want to bring this… can I just add jalepenos to this – or do I need to make any other adjustments?
- Laurie McNamara — June 8, 2022 @ 10:49 am
  
  Hi Laurie! You should be able to just add the jalapeños into the batter. I would use about 3. Enjoy!