This Simple Cornbread bakes in a pan to create a tender biscuit that is perfect to slather with butter while warm and serve with a hearty soup.
I am sure that everyone has their go-to recipe for cornbread, but you need to try this one out. You’ll love this cornbread. This recipe is based off of my favorite cornmeal drop biscuits. Except, it’s conveniently baked in a dish instead of dropped on to a baking sheet. This cornbread is wonderfully tender and moist with a rustic looking top. It’s perfect when slathered with butter, fresh out of the oven. Serve this with your favorite tortilla chili or chicken minestrone. You can easily double this recipe to create a large pan to feed a crowd.
What you’ll need
- all-purpose flour
- stone ground cornmeal (I usually find this in the Organic section)
- granulated sugar
- salt (I usually use coarse Kosher salt, but any salt will do)
- baking powder
- baking soda
- unsalted butter
- buttermilk (Don’t have any? I’ll tell you how to make some in the tips.)
To make this simple cornbread
First, you’ll whisk together all the dry ingredients together to evenly distribute. Then, the butter gets melted and whisked together with the buttermilk and egg. All the ingredients get mixed together until combined. Spread the batter into a square baking pan and place in the hot oven. It bakes for 20-23 minutes until perfection. If you are patient enough, it’s best to let it cool for a few minutes before slicing, serving and slathering with butter.
No buttermilk? No worries. Simply pour 1 tablespoon of lemon juice into a 1 cup glass measuring cup and fill the remainder of the cup with milk. Lightly whisk with a fork, then allow to sit for 10 or so minutes, until slightly curdled looking. Use as directed.
When using melted butter in a recipe with eggs, it’s important to allow the melted butter to cool for at least 5-8 minutes before using. Otherwise you risk cooking your egg whites! Start with melting your butter first, then gather your ingredients and proceed as directed.
Don’t over bake! The best way to tell when your cornbread is done is when the top is dry and a toothpick inserted in the center comes out with a few clinging crumbs. The toothpick should not have wet batter on it and the crumbs clinging to the toothpick should look slightly moist.
Other recipes that may interest you
This simple cornbread bakes in a pan to create a tender biscuit that is perfect to slather with butter while still warm and serve with a hearty soup.
- 1 3/4 cups all-purpose flour
- 3/4 cup stone ground cornmeal
- 3 Tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 8 Tablespoons unsalted butter, melted and cooled
- Preheat the oven to 425ºF. Grease a 9x9-inch baking dish and set aside.
- In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and baking soda.
- In a measuring cup, whisk together the buttermilk, egg and melted butter until combined. Pour the wet ingredients into the dry mixture and stir with a rubber spatula until combined and no dry streaks remain.
- Spread the mixture evenly into the prepared baking dish. Place in the preheated oven and bake for 20-23 minutes, or until a toothpick inserted in the center comes out with a few clinging crumbs.
- Let cool slightly before slicing and serving with butter.