Cornbread

By Yewande Komolafe

Updated Oct. 15, 2024

Cornbread
Johnny Miller for The New York Times. Food Stylist: Cybelle Tondu.
Total Time
35 minutes
Rating
4(1,620)
Comments
Read comments

This easy skillet cornbread comes together with just a handful of ingredients, many of which you probably already have on hand. It’s a firm-crumbed but light quick bread that can hold its own as a side slathered with salted butter, or it can be used as a base for cornbread dressing. The buttermilk gives the toasted corn flavor a pleasant tartness — full-fat buttermilk is preferred, but low-fat will do in a pinch.

Featured in: These Thanksgiving Recipes Aren’t Just Side Dishes. They’re My Memories.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 servings
  • 8tablespoons/115 grams unsalted butter, melted, plus more for brushing the pan
  • 1½cups/250 grams medium-coarse yellow cornmeal
  • ¾cup/114 grams all-purpose flour
  • ¼cup/55 grams granulated sugar
  • 3½teaspoons baking powder
  • 1teaspoon kosher salt (Diamond Crystal)
  • ¼teaspoon baking soda
  • 2cups/470 milliliters buttermilk, preferably full-fat
  • 2large eggs, lightly beaten
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

340 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 7 grams protein; 331 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 400 degrees. Butter the bottom and sides of a 10-inch skillet or cast-iron pan and set aside.

  2. Step 2

    In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated. Fold in the melted butter.

  3. Step 3

    Pour the batter into the prepared skillet and smooth the top.

  4. Step 4

    Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

Ratings

4 out of 5
1,620 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

marcus

You can use olive oil instead of butter, but make sure it is hot when you add it to the batter. And sugar? Save that for corn muffins or cake…sugar has no place in cornbread

Barbara S. Good

Stone ground white cornmeal is best, and cornbread should definitely not be sugared.

Diane K. Martin

I like a little sugar in my corn bread, whatever your grandmothers say. So sue me.

Jodi Kantor

My husband woke up, took a bite of the still-warm cornbread, and said this is the best one we've ever made.

Deirdre

I wouldn’t recommend this cornbread. Too little salt. Also, beat your eggs more than “lightly”. It turned out a nice crumb but was underseasoned and a bit uninteresting.

bevois

I didnt care for this version. I like chunky, crumbly, corn bread with jalepenos in it. This was very dense to me.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.