Cornbread

Name: Cornbread
Yield: 3 servings
Cuisine: American
Ingredients: 1 cup yellow or white cornmeal; 1 cup all-purpose flour; 1 cup buttermilk; 2 large eggs; 4 tablespoons unsalted butter, melted, plus extra for the pan; 1 teaspoon salt; 1 tablespoon baking powder; 1–2 tablespoons sugar (optional, to taste); 1/4 teaspoon baking soda

About this dish

Cornbread is a traditional American quick bread made primarily from cornmeal, with a slightly crumbly texture and a mildly sweet or savory flavor depending on regional style. It is a staple of Southern American cooking and is commonly served alongside dishes such as chili, barbecue, greens, and beans.

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Ingredients

🌽1 cup yellow or white cornmeal

🌾1 cup all-purpose flour

🥛1 cup buttermilk

🥚2 large eggs

🧈4 tablespoons unsalted butter, melted, plus extra for the pan

🧂1 teaspoon salt

🥄1 tablespoon baking powder

🍬1–2 tablespoons sugar (optional, to taste)

🫙1/4 teaspoon baking soda

Method

Serves 3

Preheat your oven to 220°C (425°F). Place a 10-inch cast-iron skillet (or a greased 8-inch square baking pan) in the oven while it heats up.

In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar (if using) until evenly combined.

In a separate bowl or jug, whisk together the buttermilk, eggs, and melted butter until well blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix, as a few lumps are fine and will help keep the bread tender.

Carefully remove the hot skillet from the oven and add a small knob of butter, swirling to coat the base and sides. The butter should sizzle immediately.

Pour the batter into the hot skillet and spread it evenly. Return to the oven immediately.

Bake for 18–22 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan for 5–10 minutes before slicing and serving warm.

✓ What Makes it Authentic

Cornbread has deep roots in Indigenous American foodways, as Native peoples across North America were grinding and cooking corn long before European settlement. The bread became a cornerstone of Southern American cuisine, where it is still closely associated with everyday home cooking and community meals. Regional variations exist — Southern-style cornbread is typically less sweet and sometimes cooked in a cast-iron skillet, while Northern-style versions tend to be sweeter and more cake-like.

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