Favourite Cornbread
- Anthology of Crumbs
- Sep 29, 2025
- 1 min read
1
Searing the Beef
Best served warm on the day of baking.
Wrap leftovers tightly and keep at room temperature for up to 3 days.
For variation, stir in 1/2 cup corn kernels or chopped jalapeño.
Notes
1
Heat oven to 200°C (400°F). Grease and lightly flour a 23 cm square baking tin.
2
In a large bowl whisk cornmeal, flour, baking powder, baking soda, and salt.
3
In a medium bowl whisk melted butter with brown sugar and honey until smooth. Beat in the egg, then stir in the buttermilk.
4
Pour wet mixture into dry mixture and whisk just until combined. Do not overmix.
5
Spoon batter into prepared tin. Bake 20 minutes, or until lightly browned on top and a skewer inserted in the centre comes out clean.
6
Cool briefly before slicing. Serve warm with butter, honey, or jam.
Instructions
1 cup fine cornmeal (120 g)
1 cup plain flour (150 g spooned and levelled)
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (125 g melted and slightly cooled)
1/3 cup soft brown sugar (67 g packed light or dark)
2 Tbsp honey (30 ml)
1 large egg (room temperature)
1 cup buttermilk (250 ml room temperature)
½ tsp baking soda
Favourite Cornbread
Anthology of Crumbs
This is my favourite cornbread recipe, the one that manages the perfect balance of moistness, sweetness, and texture. With a tender crumb and crisp edges, it works just as well as a weeknight side as it does on the holiday table.
Servings :
9
Calories:
Prep Time
10 min
Cooking Time
20 min
Rest Time
0
Total Time
30 min
Comments