If you have ever craved that perfect blend of sweet, tender, and buttery goodness in a quick bread, this Classic Buttery Cornbread Recipe is just what you need. It’s the kind of cornbread that steals the show beside a hearty bowl of chili or smoky BBQ, delivering that nostalgic, golden crumb and rich flavor that feels like a warm hug from the South. Simple to whip up but absolutely irresistible, this recipe celebrates the magic of cornmeal combined with just the right touch of sweetness and creaminess, making it a timeless staple you’ll return to again and again.
Ingredients You’ll Need
The beauty of this Classic Buttery Cornbread Recipe lies in its simplicity. The ingredients are straightforward, each playing an essential role in crafting the perfect texture, flavor, and crumb.
- 1 cup yellow cornmeal: The heart of the cornbread that gives it its signature grainy texture and golden color.
- 1 cup all-purpose flour: Adds structure and balances the cornmeal for a tender crumb.
- 1/4 cup granulated sugar: Brings a subtle sweetness that complements savory dishes perfectly.
- 1 tablespoon baking powder: A leavening agent that ensures the cornbread rises beautifully and stays light.
- 1/2 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 1 cup milk (or buttermilk for extra tang): Adds moisture and richness, with buttermilk offering a lovely tangy depth.
- 1/4 cup unsalted butter, melted (plus extra for greasing): Imparts buttery flavor while keeping the cornbread moist and luscious.
- 2 large eggs: Bind the ingredients together and contribute to the tender texture.
How to Make Classic Buttery Cornbread Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). Butter a 9-inch square baking dish or a cast-iron skillet—this step is key for that golden crust and to prevent sticking. This is your foundation for a beautiful bake.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined. This ensures every bite of cornbread is perfectly seasoned and fluffy.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the milk (or buttermilk if you want that extra zing), melted butter, and eggs together until smooth and harmonious. These wet ingredients bring the batter to life with moisture and richness.
Step 4: Bring It All Together
Pour the wet mixture into your bowl of dry ingredients, and gently stir until just combined. Be careful not to overmix because a light, tender crumb is what we’re after—overmixing can yield a denser cornbread, which we definitely want to avoid.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake in your preheated oven for 20 to 25 minutes, until the top turns a beautiful golden brown and a toothpick inserted in the center comes out clean. That’s the signal your Classic Buttery Cornbread Recipe is ready to enjoy!
Step 6: Cool and Slice
Allow the cornbread to cool for a few minutes in the pan—this makes slicing easier and keeps it from falling apart. Serve it warm with a pat of butter or honey, or use it as the perfect side to your favorite meals.
How to Serve Classic Buttery Cornbread Recipe
Garnishes
A little goes a long way when it comes to garnishing this cornbread. A pat of melting butter right out of the oven elevates the richness, or a drizzle of honey adds a touch of sweetness that pairs perfectly with the buttery crumb. Fresh chopped herbs like parsley or chives can add visual appeal and a mild freshness.
Side Dishes
This cornbread is a faithful companion to so many dishes. It shines beside spicy chili, smoky BBQ ribs, or a cozy bowl of soup. The slight sweetness and buttery texture balance out the bold, savory flavors, making it a go-to side for everything from weeknight dinners to festive gatherings.
Creative Ways to Present
If you want to surprise guests, consider turning your Classic Buttery Cornbread Recipe into mini muffins using a muffin tin for a portable snack. Another idea is to top slices with a dollop of creamy chili or a smear of jalapeño jelly for a fun twist. No matter how you serve it, this cornbread always steals the show.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your leftover cornbread tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for a couple of days, maintaining its moisture and flavor.
Freezing
To enjoy this Classic Buttery Cornbread Recipe later, freeze it by wrapping tightly in plastic wrap followed by aluminum foil or storing it in a freezer-safe bag. It freezes well for up to 3 months without losing its delightful texture.
Reheating
Reheat slices in the oven at 350°F (175°C) for 10 to 15 minutes until warmed through and slightly crisp on the edges. You can also warm it in the microwave for a quick fix, but the oven method keeps that lovely crust intact.
FAQs
Can I use buttermilk instead of milk?
Absolutely! Using buttermilk adds a pleasant tang and tender crumb to your Classic Buttery Cornbread Recipe, enhancing the flavor and moisture.
Can I make this cornbread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it contains a binding agent to keep the texture just right.
What if I don’t have a cast-iron skillet?
No problem! A well-greased 9-inch square baking dish works perfectly and yields deliciously golden cornbread every time.
How do I make the cornbread less sweet?
Simply reduce the sugar slightly or omit it altogether if you prefer a more savory cornbread, but keep in mind the sugar adds balance and highlights the corn flavor.
Can I add extras like cheese or jalapeños?
Definitely! Mix in shredded cheese, diced jalapeños, or even corn kernels for added texture and flavor variations. Just fold them gently into the batter before baking.
Final Thoughts
This Classic Buttery Cornbread Recipe is truly a little slice of comfort you can create in your own kitchen with minimal effort and maximum reward. Whether you’re serving it alongside chili, BBQ, or simply enjoying a warm slice with butter, it brings joy and a touch of Southern charm to any meal. Give it a try—you’ll wonder how you ever lived without this staple in your recipe box.
Print
Classic Buttery Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This classic cornbread recipe is a perfect side dish for chili, BBQ, or any hearty meal. With a golden crust and tender crumb, it combines the rich flavors of cornmeal and a touch of sweetness, baked to perfection in just 25 minutes.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (or buttermilk for extra tang)
- 1/4 cup unsalted butter, melted (plus extra for greasing the pan)
- 2 large eggs
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet with butter or non-stick spray to ensure the cornbread won’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined, creating the base for the cornbread batter.
- Combine Wet Ingredients: In a separate bowl, thoroughly whisk the milk (or buttermilk), melted unsalted butter, and eggs until the mixture is smooth and homogenous, which will contribute moisture and richness to the bread.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a light, tender texture, which prevents the cornbread from becoming dense.
- Bake the Cornbread: Transfer the batter into the prepared baking dish or skillet, smoothing the top evenly. Bake in the preheated oven for 20 to 25 minutes, or until the surface turns golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool and Serve: Remove the cornbread from the oven and let it cool for a few minutes. Slice and serve warm, optionally with butter, honey, or alongside your favorite meal such as chili or BBQ dishes.
Notes
- Using buttermilk instead of regular milk adds a tangy flavor and improves texture.
- Be careful not to overmix the batter to keep the cornbread light and fluffy.
- A cast-iron skillet enhances flavor and crust but a baking dish works just as well.
- Leftover cornbread can be stored wrapped at room temperature for up to 2 days or refrigerated for up to a week.
- Adding a bit of honey or butter when serving complements the mild sweetness of the cornbread.
