scratch cornbread recipe
The Best scratch cornbread recipe
I love how versatile it is. You can serve it plain with butter, or mix in cheese and herbs for a savory twist, and it pairs perfectly with soups, chili, or even just a dollop of whipped cream. My husband says it’s the only thing that makes breakfast feel like a meal, and honestly, I agree. It’s also surprisingly good for you—corn is packed with fiber and nutrients, and the whole grain version keeps you full longer than refined flour might. Plus, it’s quick to make, so it’s always there when you need it. My kids love how easy it is to customize, whether they add a little cinnamon or a sprinkle of everything bagel seasoning. It’s that kind of recipe that feels like a hug in a bowl.
Classic Scratch-Cooked Cornbread
A simple, buttery cornbread baked from scratch with a tender crumb and subtle sweetness. Perfect for breakfast, brunch, or a side to soups and stews.
🥘Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup melted butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
👨🍳Directions
-
1
Preheat oven to 375°F. Grease an 8×8-inch loaf pan lightly with butter or cooking spray. -
2
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in the egg, buttermilk, and melted butter until just combined. -
3
Pour the batter into the prepared pan. If using, sprinkle cheese and chives evenly on top. -
4
Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan (8×8 inches)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Scratch-Cooked Cornbread Works
❓ Frequently Asked Questions About Scratch-Cooked Cornbread
How do I know when the cornbread is done?
The cornbread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. If it’s still slightly moist, let it rest for a few minutes before serving.
Can I make this recipe ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and refrigerate it. Bake as directed, but you may need to increase the oven temperature by 25°F for 5–10 minutes to account for cold batter.
What if I don’t have a muffin tin?
Use a small baking dish (about 8×8 inches) lined with parchment paper. Pour the batter in, cover loosely with foil, and bake as directed—it will spread slightly but still yield a soft, fluffy cornbread.
Why does my cornbread taste bland?
A few common fixes: Ensure the butter is room temperature for better emulsification, use fresh cornmeal (stale cornmeal can make it dry), and don’t overmix the batter. A pinch of salt or a splash of milk can also brighten the flavor.
Can I substitute the butter for another fat?
Yes, you can swap the butter for vegetable oil (reduce by about 1 tablespoon) or melted coconut oil. For extra richness, try ghee or shortening. Just stir it in before adding the milk.
