old fashioned cornbread recipe
The Best old fashioned cornbread recipe
I love this recipe because it’s simple enough to make on a weeknight but feels special enough for a gathering. No one needs to be a chef to pull it together—just a few ingredients and a little patience, and you’ve got something that’s both hearty and easy to share. My family loves it because it’s versatile: you can serve it warm with eggs and bacon, pair it with fried chicken and coleslaw, or even enjoy it plain with a cold glass of milk. It’s the kind of dish that feels like a hug in a bowl. Plus, cornbread isn’t just delicious—it’s packed with fiber and plant-based nutrients, making it a healthier choice than you might think. It’s the kind of food that feels like a treat without being one, and that’s why it’s always in my rotation.
Classic Old-Fashioned Cornbread
A simple, buttery cornbread with a slightly crisp exterior and tender crumb, perfect for breakfast or a side dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Grease a 9-inch round baking pan. -
2
Whisk together cornmeal, flour, baking powder, and salt in one bowl. -
3
In another bowl, beat egg and buttermilk until well combined. -
4
Pour wet ingredients into dry ingredients and stir until just combined. -
5
In a separate bowl, mix melted butter, brown sugar, and vanilla. -
6
Spread the butter mixture evenly over the cornbread batter. -
7
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Greased 9-inch round baking pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old-Fashioned Cornbread Works
❓ Frequently Asked Questions About Old-Fashioned Cornbread
1. What makes this cornbread different from typical cornbread recipes?
This version uses a slightly richer batter with a touch of buttermilk and a hint of brown sugar for depth. The cornmeal is mixed with flour for a lighter texture, and the baking time is extended to ensure a crispy, golden crust. Unlike quick cornbread, it’s baked slowly to develop a more complex flavor and a tender crumb.
2. Can I substitute fresh cornmeal for dried?
Yes, but adjust the ratio: use 1 cup fresh cornmeal (ground from 2 cups dried corn kernels) for a slightly finer texture. If you’re unsure, blend dried cornmeal into a finer powder first. Fresh cornmeal may require slightly less liquid to prevent a gummy batter.
3. How do I know when the cornbread is done?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The edges should be golden brown, and the top should pull away slightly from the pan. Overbaking can dry it out, so watch closely toward the end.
4. What if my batter is too thick or thin?
For a thicker batter, add 1–2 tablespoons more buttermilk or milk. For a thinner batter, stir in 1 extra egg yolk or ½ cup more cornmeal. Keep stirring until the batter is smooth—lumps can make the cornbread dense.
5. Can I make this ahead of time?
Yes, but cool completely before slicing. Store in an airtight container at room temperature for 1–2 days. For longer storage, freeze for up to 3 months. Reheat slices in a toaster or oven at 350°F until warm.
