A moist, slightly sweet quick bread made from cornmeal that pairs beautifully with savory dishes like chili or stews and also works perfectly for afternoon coffee or tea.
Taste and Occasion
Cornbread is familiar by name to many, but the texture and flavor can vary widely depending on the recipe. This American-style cornbread is moist, slightly sweet, and tender—quite different from denser European breads. It isn’t typically eaten like sandwich bread; rather, it serves as a versatile side dish or a simple cake-like treat.
In the United States cornbread is often enjoyed alongside hearty, savory dishes such as stews, chilis, or braised meats. It also shines on its own: served warm with butter, honey, or jam, it becomes almost cake-like and is delightful with coffee or tea. The characteristic yellow color and the subtle graininess from the cornmeal make cornbread both visually appealing and texturally interesting.
Ingredients
Traditional American cornbread is often baked in a cast-iron skillet for a crisp edge, but this recipe also works well in a springform pan or a rectangular baking dish (about 20 x 30 cm / 8 x 12 in). The cornmeal gives the bread a slight bite and a rustic texture; the best versions are moist, with a tender crumb and a bright yellow hue.
Quick breads like this one use chemical leaveners (baking soda and baking powder) rather than yeast. Buttermilk and baking soda combine to give a gentle rise and a tender crumb. Cornmeal is widely available in supermarkets; coarse or medium grind is preferable for texture. I haven’t tested this recipe with polenta, so results may vary if you substitute.
How to make Cornbread
Preheat the oven to 190°C (380°F). Grease a large ovenproof dish or a cast-iron pan and dust lightly with flour. Melt the butter and let it cool to lukewarm.
Whisk the brown sugar and eggs together until combined. Stir in the honey, then the melted butter, and finally the buttermilk. In a separate bowl, mix the dry ingredients thoroughly. Add the dry ingredients to the wet mixture and stir briefly but vigorously until just combined. If the batter seems too firm, add a splash more buttermilk to reach a pourable consistency.
Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes. Avoid overbaking so the cornbread stays moist. Optionally brush the finished cornbread with a little extra melted butter before serving.
Top Tip
Adjust sweetness to suit the occasion: increase the sugar for a cake-like cornbread served with coffee, or reduce it for a more savory accompaniment to chili or barbecue. A small increase in salt can balance a less-sweet version served with rich, hearty dishes.
Recipe Card
Cornbread
15 mins
30 mins
164kcal
Equipment
-
1 pan (8 x 12 in / 20 x 30 cm) or a large cast-iron skillet
Ingredients
- 50 grams (about 4 1/5 tablespoons) brown sugar
- 2 medium eggs
- 1 tablespoon honey (liquid)
- 100 grams butter, melted and cooled
- 320 milliliters (about 1 2/5 cups) buttermilk
- 180 grams cornmeal (about 1.6 cups)
- 180 grams all-purpose flour (about 1 2/5 cups)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 190°C (380°F). Grease and lightly flour an 8 x 12 in (20 x 30 cm) pan or a large cast-iron skillet. Melt the butter and let it cool to lukewarm.
- Whisk the brown sugar and eggs until combined. Stir in the honey and the cooled melted butter, then add the buttermilk.
- In a separate bowl, combine cornmeal, all-purpose flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet ingredients and mix briefly but thoroughly. If the batter is too thick, add a little extra buttermilk to achieve a smooth consistency.
- Pour the batter into the prepared pan, smooth the surface, and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean and the top is lightly golden. Do not overbake to keep the cornbread moist. Optionally brush the top with a little melted butter when it comes out of the oven.
Notes
- In the U.S., cornbread is commonly served as a side to savory dishes like stews and chili, but it also works as a sweet bread served with butter, honey, or jam.
- Sugar levels vary: some American recipes use up to 120 g of sugar for a sweeter, cake-like cornbread. For a savory side, 30–50 g is usually sufficient; increase salt slightly if reducing sugar.
- Serve cornbread warm for the best texture and flavor. It freezes well in portions and can be reheated briefly in the microwave or oven.
Ingredient substitutions
Variations
If you prefer a cake-like cornbread, increase the brown sugar. For a version that pairs better with savory mains, reduce the sugar and add a pinch more salt. You can also fold in extras such as corn kernels, diced jalapeño, shredded cheese, or chopped herbs to adapt the bread to your meal. Warm slices are best, and leftovers can be reheated or toasted for a crisp edge.
