Cornbread Recipe

5 from 19 votes

This delicious homemade cornbread is simply the best. It's buttery, moist and flavorful and the perfect side for chili, soups or stews.

Prep Time15

Cook Time25

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 179kcal

Author: Alison

Preheat the oven to 375°F (190°C) and spray a 9x9 square baking dish with non-stick spray and line it with parchment paper so that there is overhang on either side of the dish. Set aside.
Sift the all purpose flour into a mixing bowl and add the yellow cornmeal, brown sugar, baking powder, baking soda and salt and mix together.
Melt butter in a microwave safe bowl and then add the buttermilk and honey and mix together briefly.
Add the wet ingredients in with the dry, add the egg and then mix into a thick batter.
Add in the canned whole sweet corn kernels (drained) and fold them into the batter.
Transfer the batter to your prepared 9x9 square dish and smooth down.
Bake for 25 minutes until golden on top and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes and then use the parchment paper overhang to lift the cornbread out of the dish and place onto a wire cooling rack. Cut into squares and serve.

Yellow cornmeal is called Polenta in Australia and South Africa. The measurement for yellow cornmeal in this recipe is 1 cup + 2 Tbsp yellow cornmeal. The weight in grams is 176g in total.
All purpose flour should be measured correctly using the spoon and level method, which is to spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup. The measurement for this recipe is 1 cup + 3 Tbsp all purpose flour. The total weight if you want to weigh it should be 150g in total.
Buttermilk: You can use real buttermilk in this recipe, but if you don't happen to have any, then you can use homemade buttermilk. Just add 1 tablespoon of lemon juice or white distilled vinegar to a measuring jug and then add room temperature milk up to the 1 cup (240ml) line. Leave it for a few minutes to curdle and thicken.
The sweet corn kernels are optional. If you prefer your cornbread to be plain then you can omit the canned sweet corn kernels entirely.
Leftovers: This cornbread is at its best when fresh and warm straight from the oven. However, you can keep leftovers in an airtight container at room temperature for 2-3 days.