Simple homemade cornbread that is so wonderful it doesn’t even need butter! There is no need for a mixer, and it is ready in 30 minutes. Make this cornbread in a cast iron skillet, stoneware baking dish, casserole baking dish, or square cake pan. Use it to create my delicious Cornbread and Bacon Stuffing.

I don’t usually provide taglines to my recipes, but with this one I can’t help myself: It’s cornbread so wonderful it doesn’t even require butter. That’s correct, I stated that.

Does this imply you shouldn’t smear it with butter? Certainly not!

Here’s the thing: I could talk about this cornbread all day. I could go on and on about how buttery it is and how it has just the right amount of sweetness.

I could go on and on about the crispy edges and delicate, sensitive feel. I could go on and on about how it goes with absolutely everything.

You could definitely make pancakes out of this batter. About how this is the foundation of every dish I serve it with, and how, sure, the pun was meant.

My favorite trick for the best homemade cornbread

In the preheated oven, melt a tab of butter in a baking dish or pan.

After melted, swirl it around the pan to cover the bottom and sides. This provides the ideal basis for the cornbread, preventing it from adhering to the pan and adding an additional buttery taste to the bottom of the cornbread.

Ingredients for cornbread

• Unsalted butter: I know cornmeal should be the main attraction, but to be honest, it’s the butter. This is critical to the luscious, rich taste we’ll be swooning over.
• All-purpose flour: The flour provides the cornbread its rise and cakey texture.
• Because cornbread requires yellow cornmeal! This contributes to the golden hue as well as the somewhat gritty texture (in the case of cornbread, thats a good thing).
• Baking powder: This aids in the rising of the batter while it bakes.
• Baking soda: Baking soda aids in the rise of breads, especially when combined with an acidic component such as buttermilk.
• Salt: A pinch of salt balances out the buttery sweetness of the remainder of the combination.
• Buttermilk: This is necessary for the finished result’s rich wetness. I don’t advocate using ordinary milk instead of buttermilk since it adds a tangy taste and a lighter texture to the final cornbread. You don’t have any? It’s simple to create with just a few ingredients!
• Light brown sugar: Instead of granulated sugar, I prefer to use light brown sugar to add a little sweetness for a more nuanced taste profile.
• The egg not only provides flavor, but it also helps the cornbread bind together for a moist but not excessively crumbly texture.

How to make cornbread

1. Preheat the oven to 400 degrees Fahrenheit.
2. Melt cup butter in a microwave-safe basin. Place aside to cool.
3. In a large mixing basin, combine the flour, cornmeal, baking powder, baking soda, and salt.
4. Combine buttermilk, butter, brown sugar, and egg in a medium mixing basin. Stir until no lumps remain and the mixture is gritty and tan in color.
5. Stir wet ingredients into dry ingredients until just incorporated. Do not overmix!
6. Put a pan with 1 tablespoon butter in the oven. Let it to rest until the butter has barely melted, then remove it. To cover the bottom of the pan with the melted butter, roll it around.
7. Spoon the batter into the skillet in a uniform layer. Bake for 20 minutes, or until the edges are golden and crisp and a toothpick inserted comes out clean.
8. Let it cool for a few minutes before slicing and serving.

Add ins for cornbread

• Add a couple of teaspoons of chopped jalapenos to the batter. If you’re feeling very brave, press a few jalapeño slices onto the top of the batter right before baking for an additional heat in every mouthful!
• 1 tablespoon chili flakes added to the batter may provide a lovely, mild spiciness. Chili powder
• To the batter, add 2 cups shredded sharp or mild cheddar cheese. 1 piece of cheese
• Corn: I know, it’s insane, isn’t it? Try adding 1 cup whole kernel corn to the batter for a more robust cornbread with even more corn flavor.

What kind of skillet or pan should I use to make cornbread?

Make this cornbread in a cast iron skillet, stoneware baking dish, casserole baking dish, or square cake pan.

If you use a glass baking dish, keep in mind that the bottom and sides may be extra browned since it retains heat and continues to bake after you remove it from the oven.

Toppings for cornbread

• Butter
• Honey and butter
• Honey
• Warm honey
• The maple syrup (dont knock it til you try it)

I’m going to urge you to do it. Quickly and in large numbers. Is there anybody have a 6-foot skillet they could use to create this? If so, please do it right away and ask me over to watch, kthx.

This recipe was first published in November 2015, and it was updated in October 2021 with fresh photos and even more useful information.