- View
Brief overview
Cornbread is more than just a side dish in the United States. It is a piece of culinary heritage that has passed through generations, bridging regional traditions from the Deep South to the Midwest. Its golden crust and soft interior have long held a spot on American tables, especially during holiday meals.
Whether served alongside chilli, roasted meats or as part of a Thanksgiving spread, cornbread’s appeal lies in its rustic charm and satisfying texture. It’s a food that invites conversation, gathering and comfort. With each slice, you get a taste of history baked into something remarkably simple.
What Is Cornbread?
Cornbread is a quick bread made from cornmeal, which gives it its signature flavour and colour. It is typically baked in a cast iron skillet or pan until golden and crisp on the outside, yet soft and tender within. Some versions lean savoury while others offer a touch of sweetness.
There’s no single right way to make cornbread, which adds to its charm. In the southern United States, the preferred style is often dense, with minimal sugar and a crisp edge. Elsewhere, lighter, sweeter versions are more common, especially when served with butter and honey.
Ingredients and Taste
The foundation of cornbread lies in cornmeal, which is coarsely ground dried maize. It is typically mixed with flour, baking powder, milk or buttermilk, eggs and fat, often butter or oil. Some versions also include a spoonful of sugar or a dash of salt for balance.
When baked, cornbread develops a golden crust and a moist, crumbly centre. The flavour is lightly nutty from the cornmeal, sometimes with a gentle sweetness. When hot from the oven, with butter melting into its surface, it is deeply comforting without being overly rich.
Cornbread’s versatility makes it easy to adapt. Add chopped jalapeños or cheddar for a savoury twist or stir in a handful of sweetcorn for extra texture. Whether eaten warm or room temperature, its flavour continues to hold up well.
A Taste of History
Cornbread’s roots stretch back to Native American cooking, long before European settlers arrived. Indigenous tribes used ground maize to make simple flatbreads and porridges, laying the groundwork for what would become a vital staple across the continent.
When European settlers began using local ingredients in their baking, maize became a key replacement for traditional grains. Cornbread evolved from these early adaptations, especially in the American South, where wheat was scarce and corn was plentiful.
In the 18th and 19th centuries, cornbread took many forms, from ash cakes baked in open fires to skillet breads cooked over hearths. As the dish spread, different regions added their own twists, shaping it into the variety of cornbreads we see today.
Now seen as a classic American comfort food, cornbread carries layers of history in every crumb. It reflects resilience, resourcefulness and regional identity, standing the test of time without ever needing to dress itself up. At its core, it remains as honest as the hands that first made it.
How to Make Traditional Cornbread
Golden, crumbly, and deeply rooted in Southern tradition, this cornbread strikes the perfect balance between savoury and slightly sweet. Expect a crisp edge, a tender crumb, and an irresistible aroma wafting from the oven. It’s easy to make and endlessly comforting. For a richer depth, use buttermilk and a cast iron skillet. See the recipe card at the bottom for printable directions
Ingredients
- 120g (1 cup) fine yellow cornmeal
- 80g (2⁄3 cup) plain flour
- 1 tbsp granulated sugar
- 1⁄2 tsp salt
- 2 tsp baking powder
- 1⁄4 tsp baking soda
- 240ml (1 cup) buttermilk, at room temperature
- 1 large egg, beaten
- 60g (1⁄4 cup) unsalted butter, melted (plus extra for greasing)
Cooking Instructions
Step 1: Preheat the Oven and Prepare the Tin
To begin, preheat your oven to 220°C (200°C fan) or 425°F. Place a small oven safe skillet or 8-inch baking dish inside to warm. Lightly grease it with butter once hot. Heating the pan beforehand creates a crisp base.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, plain flour, sugar, salt, baking powder, and baking soda. Make sure all dry components are fully incorporated to ensure even rise and texture.
Step 3: Mix the Wet Ingredients
In a separate bowl or jug, stir together the buttermilk, beaten egg, and melted butter. Ensure the buttermilk is not cold to avoid solidifying the butter. Whisk gently until smooth.
Step 4: Create the Batter
Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the ingredients are combined. Avoid over mixing to keep the texture light and tender.
Step 5: Transfer to the Preheated Pan
Carefully remove the hot skillet or baking dish from the oven. Add a small knob of butter if desired and swirl to coat the base. Pour the batter in immediately, spreading it evenly with a spatula.
Step 6: Bake Until Golden
Place the skillet back in the oven. Bake for 18 to 22 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. The edges should look slightly crisp and pull away from the pan.
Step 7: Cool Slightly Before Serving
Allow the cornbread to cool in the pan for at least 10 minutes. This helps it set and makes slicing easier. Resting also deepens the flavour.
Step 8: Slice and Serve
Cut into squares or wedges. Serve warm for best texture. If using a skillet, slice directly from the pan for a rustic touch.
Step 9: For Savoury Add-Ins (Optional)
To personalise your cornbread, stir in 60g of grated cheddar, chopped spring onions, or diced jalapeños before baking. These additions bring a savoury twist without compromising authenticity.
Final Step: Serving Suggestions
Cornbread pairs beautifully with chilli, stews, or a pat of honeyed butter. For brunch, try it alongside eggs or bacon. Present on a wooden board or cast iron dish to showcase its rustic charm.
Cooking Tips for Perfect Cornbread
- Use buttermilk for classic tang and tender crumb
- Preheat the pan to get a crisp, golden crust
- Don’t over mix the batter or the bread may turn dense
- Melt butter gently and let it cool slightly before adding to wet mix
- Let it rest before slicing to lock in moisture and structure
Cornbread (Baked Cornmeal Bread)
Ingredients
- 120 g 1 cup fine yellow cornmeal
- 80 g 2/3 cup plain flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 240 ml 1 cup buttermilk, at room temperature
- 1 large egg beaten
- 60 g 1/4 cup unsalted butter, melted (plus extra for greasing)
Instructions
- To begin, preheat your oven to 220°C (200°C fan) or 425°F. Place a small oven safe skillet or 8-inch baking dish inside to warm. Lightly grease it with butter once hot. Heating the pan beforehand creates a crisp base.
- In a large mixing bowl, whisk together the cornmeal, plain flour, sugar, salt, baking powder, and baking soda. Make sure all dry components are fully incorporated to ensure even rise and texture.
- In a separate bowl or jug, stir together the buttermilk, beaten egg, and melted butter. Ensure the buttermilk is not cold to avoid solidifying the butter. Whisk gently until smooth.
- Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the ingredients are combined. Avoid over mixing to keep the texture light and tender.
- Carefully remove the hot skillet or baking dish from the oven. Add a small knob of butter if desired and swirl to coat the base. Pour the batter in immediately, spreading it evenly with a spatula.
- Place the skillet back in the oven. Bake for 18 to 22 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. The edges should look slightly crisp and pull away from the pan.
- Allow the cornbread to cool in the pan for at least 10 minutes. This helps it set and makes slicing easier. Resting also deepens the flavour.
- Cut into squares or wedges. Serve warm for best texture. If using a skillet, slice directly from the pan for a rustic touch.
- To personalise your cornbread, stir in 60g of grated cheddar, chopped spring onions, or diced jalapeños before baking. These additions bring a savoury twist without compromising authenticity.
- Cornbread pairs beautifully with chilli, stews, or a pat of honeyed butter. For brunch, try it alongside eggs or bacon. Present on a wooden board or cast iron dish to showcase its rustic charm.
Leave a Review