Best Cornbread Recipe
The best Cornbread Recipe! It’s been my go-to recipe for years and I’ve never found better. It’s everything you’d want homemade cornbread to be and then some, especially when you eat it warm with the fluffy whipped honey butter slathered over the top!
Want to add an autumn flavor? Also try my Pumpkin Cornbread recipe too this fall!
Tried and True Best Cornbread Recipe
This dreamy cornbread is an old tried and true recipe. I shared this way back in 2012 and decided it was time to revisit a favorite in case you’ve missed it.
It’s nothing like that dry mealy, lifeless cornbread we often get. It’s fluffy, moist, tender, flavorful and deliciously sweetened with both honey and sugar (with an adjustable option depending on how sweet you like it).
Of course it’s the perfect accompaniment to soups, chilis, roasts, bbq’s and so forth but it is so good that it will even pass as a tempting dessert (just go for the sweeter option).
I can’t count how many times I’ve made this easy cornbread recipe and on holidays people are always fighting for the last piece. Try it and you’ll see why!
Oh and did I mention it’s unbelievable easy to make? No electric mixer required, just a few bowls, a whisk and some seriously easy prep. Can’t beat that!
Ingredients for Cornbread:
- Cornmeal
- Buttermilk
- All-purpose flour
- Baking powder and baking soda
- Salt
- Butter
- Applesauce
- White sugar
- Honey
- Eggs
How to Make Cornbread:
- Mix buttermilk and cornbread, rest: In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes (honestly when I’m I don’t have time I skip this resting).
- Preheat oven, prepare baking dish: Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
- Whisk dry ingredients: In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
- Add wet ingredients and sweetener to cornmeal mixture: Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine.
- Blend in flour mixture: Stir in dry ingredients and whisk just until combined. Batter will be lumpy (like pancake batter) and that’s okay.
- Pour into pan and bake: Pour mixture into prepared baking dish, spread into an even layer and bake 25 – 35 minutes until toothpick inserted in center comes out clean.
- Cool and slice: Cool 5 – 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in recipe box below).
Can I Freeze It?
Yes. To freeze let it cool completely then wrap in plastic wrap and foil and freeze in an airtight container for a few months. Thaw overnight.
Can I Use the Buttermilk Substitute?
For optimal flavor I recommend sticking with real buttermilk in this recipe.
Can I Make It Gluten Free?
To make it gluten free use a 1:1 Gluten Free flour blend in place of all-purpose flour. Then of course be sure all other ingredients used are certified gluten free.
What to Serve with Cornbread?
- Slow Cooker Chili or Turkey Chili
- Slow Cooker Pot Roast
- Creamy Chicken Noodle Soup
- Red Beans and Rice
- Roast Chicken with Gravy and Mashed Potatoes
- Slow Cooker Ribs
- Vegetable Beef Soup
Follow Cooking Classy
My go-to cornbread recipe! It's fluffy, soft and tender, moist, flavorful and the perfect comforting side dish - especially when served warm and finished with whipped honey butter.
Ingredients
- 1 1/2 cups (245g) cornmeal
- 1 1/2 cups (355ml) buttermilk
- 1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 8 Tbsp (226g) unsalted butter*, melted
- 2 (4 oz) containers unsweetened applesauce** (at room temperature)
- 1/4 cup - 1/2 cup (50-100g) granulated sugar***, depending on how sweet you like it
- 3 Tbsp (45ml) honey
- 3 large eggs
Instructions
In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes.
Meanwhile preheat oven to 375 degrees. Butter a 13 by 9-inch baking dish, set aside.
In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside.
Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine.
Stir in dry ingredients and whisk just until combined (small lumps like pancake batter are fine).
Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 30 minutes (some said their's takes longer) until toothpick inserted in center comes out clean.
Cool on a wire rack 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
Recipe Notes
- *Salted butter will work great too, just reduce salt in recipe to 1/2 tsp.
- **If measuring from a bottle of applesauce use 3/4 cup + 2 Tbsp applesauce.
- ***I like it with a lighter sweetness so I use 1/4 cup sugar but if you like it sweeter use 1/2 cup.
- Nutrition estimate based on using 1/4 cup sugar and does not include honey butter.
OPTIONAL HONEY BUTTER
In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.