The Best Cornbread Recipe
This easy cornbread recipe is a classic and can be made in a flash, resulting in a sweet, moist cornbread (using real corn!) that goes great with chili or ham and beans.
I’ve noticed a trend in the food world lately – every recipe or image that I see pop up on Instagram from my foodie friends shows a more outlandish pic than the last – overflowing cheese boards, intricately decorated cakes and pies, amazing looking donuts dripping with caramel or chocolate sauce. Don’t get me wrong – I hit the like button on every. single. one. of these images – they’re stunning photographs at and look insanely delicious. And, they inevitably leave me filling up my notes app with the many recipes I want to try (someday!).
But sometimes, despite their humble appearances, I find that some of the best recipes are the most classic. The tried and true recipes. The ones you go back to again and again. And that’s exactly what this easy cornbread recipe is.
This cornbread recipe is from my Grandma’s collection – the one that was passed down to me from my dad that’s bursting with all sorts of old school gems. And while many of her recipes were cut from magazines, this one was handwritten and, by the looks of it, was made many times over the years. I have made just a few alterations to the original recipe: I use butter instead of shortening, and add in a cup of canned corn to give it just a little something extra.
When making cornbread, a key part of the recipe is the method of melting the butter in a hot pan in the oven, then pouring the rest of the batter into the hot pan. This is what gives the cornbread a nice crisp edge but keeps it moist in the center.
This cornbread recipe is so easy to make – the instructions as written on my Grandma’s recipe card were literally just a couple of lines. It’s truly the easiest and best cornbread recipe I’ve tried and turns out a sweet and moist cornbread that goes great with a cup of chili, ham and beans. Or, if you’re like my kids, a slab of soft butter and a dollop of honey work well with it too.
The Best Cornbread Recipe
1 Cup cornmeal
1 Cup flour
3 teaspoons baking powder
½ teaspoons salt
1 tablespoon sugar
1 egg, well beaten
1 cup buttermilk
1 cup canned corn
½ cup unsalted butter
Preheat oven to 400 degrees.
Once the oven is heated, place your baking pan, with the ½ cup of butter in it, in the oven to warm while you’re mixing the rest of the batter. Remove from the oven after about 10 minutes and allow the butter to cool slightly.
Mix the cornmeal, flour, baking powder, salt and sugar together.
Make a well in the center of the dry ingredients. Add the beaten egg, the buttermilk, and the melted butter to the well.
Mix the batter until just combined, then fold in the cup of canned corn.
Pour batter into heated pan and bake the cornbread until the top begins to brown slightly and a toothpick inserted into the middle comes out clean (about 25 minutes).
Allow the cornbread to cool 5-10 minutes before serving.