Perfectly sweetened, lightly browned, deliciously moist, amazing cornbread. This Best Cornbread recipe is my favorite cornbread!
I’m southern, so I take a lot of pride in making any type of food that is usually considered to be southern. So buttermilk biscuits, fried okra, fried chicken, cornbread …. I need to make them extra delicious.
Time at Home
I mentioned before that my office was closed for most of March, April, and May. You might think that meant I’d be blogging up a storm. Until you found out that I have a three and five year old, that our daycare was closed, and that my husband continued to work at his office. There was lotsssss of mama-baby time.
In general, the time went as well as can be expected. We’d do ‘mama-baby school’, every morning. That generally consisted of me talking about a letter and the sound(s) it makes, followed by my five year old telling me that I was doing the letters ‘wrong’. Most of the time this would be followed by someone relieving themselves anywhere other than the toilet, my children pummeling each other with toys, me sending them to their rooms, and then me making my children mulch with me because we all needed to get some energy out.
All of that to say, I kept making things over and over again, thinking ‘this time I’ll take pictures’ without ever actually getting around to it.
That ended up working out fairly well though, because I kept tweaking recipes over and over again. And that, my friends, led to some spectacular cornbread.
The Best Cornbread
Everyone has their own version of cornbread perfection. This one is mine. Let me give you a few tips and thoughts in case you want to adjust to your tastes:
I need cornbread to be sweet, but I don’t want to get confused and think I’m eating cake. There is a delicate balance. This cornbread is sweetened with both 1/4 cup light brown sugar and 1/4 cup granulated sugar.
Moisture Level for Cornbread
Honestly, I like spoonbread. So much moisture in the cornbread you have to eat it with a spoon. My husband though, not so much.
My goal with the cornbread was to have it as moist as possible without turning it into a spoonbread. I achieved that by using 1 egg, 1 cup plus 3 tablespoons of buttermilk, and 1/2 cup melted butter.
I found that the key to the delicious cornbread taste was to use more cornmeal than all purpose flour. So, this recipe uses 1 1/4 cups cornmeal and 1 cup all purpose flour.
This cornbread is lightly sweet, soft, and all around delicious. Hence why I’m calling it “The Best Cornbread.”
The Best Cornbread
- 1 1/4 cups yellow cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter melted and cooled
- 1/2 cup light brown sugar lightly packed
- 1/4 cup sugar
- 1 large egg
- 1 cup plus 3 tablespoons buttermilk
- Preheat oven to 400 degrees. Grease and flour sides and bottoms of an 8″ or 9″ square baking pan.
- In a medium sized bowl, whisk together cornmeal, flour, baking powder and salt. Then stir in brown sugar and sugar until well combined.
- Next whisk in egg until just combined. Then whisk in melted butter (The butter should be liquid, but not hot. If it is hot it can cook the egg).
- Whisk in buttermilk until combined.
- Pour into prepared baking pan. Bake until top is lightly browned and toothpick inserted into center of bread comes out clean or with just a few crumbs, about 20-22 minutes.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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