Name: Best Homemade Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (150g) yellow cornmeal; 1 cup (120g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup (60 ml) canola oil; ¼ cup (60g) salted butter, melted; ¼ cup (50g) granulated sugar; ¼ cup (60 ml) honey; 1 ¼ cup (30 cl) buttermilk*; 2 large eggs

Best Homemade Cornbread

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Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 minutes
Yield: 9 servings 1x
Category: Sides
Cuisine: American
Diet: Vegetarian

Here’s the best homemade cornbread recipe out there. Perfectly moist, tender and fluffy, it has a beautiful crumb with just the right amount of sweetness.

Ingredients

Scale

1 cup (150g) yellow cornmeal
1 cup (120g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup (60 ml) canola oil
¼ cup (60g) salted butter, melted
¼ cup (50g) granulated sugar
¼ cup (60 ml) honey
1 ¼ cup (30 cl) buttermilk*
2 large eggs

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Instructions

Preheat oven to 400°F (200°C). Grease a 9×9-inch (23×23 cm) square baking dish, and set aside.
In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.
In a separate bowl, whisk together canola oil, melted butter, sugar, and honey. Add buttermilk, eggs and whisk until smooth. Pour the wet ingredients into the dry ingredients and whisk until just combined (do not overmix).
Pour into the prepared baking dish and bake for 20-25 minutes, or until the top is set, lightly golden-brown and a toothpick inserted in the center of the cornbread comes out clean. Allow to slightly cool before slicing and serving.

Notes

* For homemade buttermilk, simply add 1 Tablespoon lemon juice to a measuring cup, and add whole milk up to 1 ¼ cup (30 cl). Let sit for about 5 minutes, and it’s ready to use.