cook · Cook

How to Make Cornbread from Scratch

Name: How to Make Cornbread from Scratch
Yield: 6
Ingredients: 1 cup coarse cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/3 cup melted butter; 2 tablespoons butter or bacon fat

Real cornbread starts with coarse cornmeal, not the fine stuff. Mix your dry ingredients, whisk wet ingredients separately, then combine them just until barely mixed. Bake in a preheated cast iron skillet or pan at 425°F for 20-25 minutes until golden and pulling slightly from the edges.

Total time: 35 min
Hands-on: 10 min
Serves: 6
Difficulty: Easy

Ingredients

1 cup coarse cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
2 large eggs
1/3 cup melted butter
2 tablespoons butter or bacon fat

Step by step

Preheat your oven to 425°F. Put a 10-inch cast iron skillet or 9x9 baking pan in the oven while it preheats. This gives you that crispy bottom crust.
Mix the dry ingredients. Whisk together 1 cup coarse cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
Combine wet ingredients. In another bowl, whisk together 1 cup buttermilk, 2 large eggs, and 1/3 cup melted butter until smooth.
Fold wet into dry. Pour the wet mixture into the dry ingredients. Stir just until combined—you should still see streaks of flour. Overmixing makes tough cornbread.
Add fat to hot pan. Carefully remove the hot skillet from oven. Add 2 tablespoons butter or bacon fat—it should sizzle immediately.
Pour and bake. Pour batter into the hot skillet. It should sizzle around the edges. Bake 20-25 minutes until golden brown and a toothpick comes out clean.

Tips & troubleshooting

Stone-ground cornmeal gives better texture than the processed stuff from the baking aisle
If you don't have buttermilk, add 1 tablespoon vinegar to regular milk and let sit 5 minutes
The batter should pour like thick pancake batter—add a splash more buttermilk if it's too thick
Let it rest in the pan 5 minutes before cutting or it'll crumble apart
Leftover cornbread makes excellent stuffing base or breadcrumbs

Variations

Southern Style. Use only cornmeal, no flour. Add an extra egg and replace some buttermilk with sour cream for tang.
Jalapeño Cheese. Fold in 1/2 cup shredded sharp cheddar and 2 diced jalapeños with the wet ingredients.
Sweet Cornbread. Increase sugar to 1/2 cup and add 1/4 cup honey to the wet ingredients.
Bacon Cornbread. Cook 4 strips bacon until crispy, crumble into batter, and use the rendered fat instead of butter.

Questions

Why is my cornbread dry and crumbly?: Either you overbaked it or your cornmeal is too fine. Coarse cornmeal holds moisture better, and cornbread is done when it just starts pulling from the pan edges.
Can I make this without a cast iron skillet?: Yes, use a 9x9 metal or glass baking pan. You won't get that crispy crust, but the cornbread will still be good.
How do I store leftover cornbread?: Wrap in plastic wrap or store in an airtight container for up to 3 days. Reheat individual pieces in a toaster or warm oven.
Can I freeze cornbread?: Wrap cooled cornbread tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw at room temperature or reheat from frozen in a low oven.