This easy cornbread recipe is sweet, moist and super delicious! Its crunchy, buttery edges make this the best cornbread recipe ever! Have it for breakfast or served alongside your favorite stews, chili, soups and more.
If you lived in my house you’d know that I have a thing for anything with corn. It’s like my favorite vegetable (starch?) ever! At some point in my cooking journey, I was basically adding corn to everything. Rice, picadillo, chili, chicken chili. E.VE.RY.THING!
So naturally, some of my favorite baked goods are those made with cornmeal. Like this amazing cornbread!
Back in the Dominican Republic, we have a similar dish called Arepa, which is a type of cornmeal cake similar to cornbread but much more dense, less cakey and way sweeter. Although, there are those who make a savory version as well. Now, the Dominican arepa or torta is not to be confused with the Venezuelan arepa or the Colombian arepa. These are very different dishes in both taste and texture, but let’s leave this conversation for another day.
When I came to the U.S. and tried the American version of the arepa, I was hooked. I mean, it’s a completely different dish, but, my gosh, it is good.
This cornbread recipe is so easy and simple but the end result is a golden sweet, moist cake with crispy buttery edges! I made them into mini loaf pans to serve individually. Although these mini loafs turned out a bit bigger than anticipated, so one piece of cornbread can actually serve two people. Unless you are greedy like me and don’t want to share yours. I understand. There are no judgments here. 😉
HOW TO MAKE CORNBREAD?
To make this recipe you’ll need the following ingredients:
- all-purpose flour
- yellow cornmeal
- brown sugar
- granulated sugar
- baking powder
- baking soda
Butter 5 mini loaf pans and place in the oven at 400℉ to warm up. If you do not have mini loaf pans, you can use a cast iron skillet or a 9-inch square baking pan.
In a large bowl, mix together the dry ingredients and make a well in the center to add the buttermilk and eggs. Mix everything together to combine. Drizzle the melted butter into the bowl and stir to combine with the batter. Be careful not to overmix.
Carefully, pour the batter into the hot mini loaf pans and bake until golden brown and a toothpick inserted in the center comes out clean, about 15 minutes. If baking in a cast iron skillet or baking dish you might need to bake for about 5 minutes longer.
It doesn’t get any easier than my friends. Well, yes, maybe if you use the box stuff. But I promise you that the result won’t be as good as this one. Go ahead! Give it a try.
Here are some recipes that pair well with cornbread:
- Slow Cooker Chili
- Crock-Pot Southwest Chicken Chili
- Grilled Honey Chipotle Barbecue Chicken Skewers
- Slow Cooker Lentil Stew
Easy Cornbread Recipe
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 2 eggs
- ½ cup, 1 stick, unsalted butter, melted
- Preheat oven to 400 degrees. Butter 5 mini loaf pans or a 9-inch square baking dish and place in the oven to warm up.
- In a large bowl, mix flour, cornmeal, both sugars, baking powder, baking soda and salt.
- Make a well in the center and add the buttermilk and eggs. Mix to combined.
- Pour in the melted butter and stir to incorporate into the batter until just combined (be careful not to overmix).
- Carefully, transfer the batter into the mini loaf pans. Bake for 15 minutes or until the cornbread starts to brown on top and a toothpick inserted in the middle comes out clean.
- Allow to cool for 15 minutes before serving.
Did you make this recipe? We’d love to see! Tag @Smart_LilCookie on Instagram and use the hashtag #SmartLittleCookieEats.
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