Cornbread

By Yewande Komolafe

Updated October 14, 2024

  • An overhead image of cornbread in a skillet cut into slices.
    Johnny Miller for The New York Times. Food Stylist: Cybelle Tondu.
Media 1 of 2
Total Time
35 minutes
Rating
4(1,897)
Comments
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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.

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Ingredients

Yield:6 to 8 servings

  • 8 tablespoons/115 grams unsalted butter, melted, plus more for brushing the pan

  • 1 ½ cups/250 grams medium-coarse yellow cornmeal

  • ¾ cup/114 grams all-purpose flour

  • ¼ cup/55 grams granulated sugar

  • 3 ½ teaspoons baking powder

  • 1 teaspoon kosher salt (Diamond Crystal)

  • ¼ teaspoon baking soda

  • 2 cups/470 milliliters buttermilk, preferably full-fat

  • 2 large eggs, lightly beaten

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

46 grams carbs; 80 milligrams cholesterol; 340 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 2 grams fiber; 331 milligrams sodium; 7 grams protein; 11 grams sugar

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.

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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.

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Ratings

4 out of 5
1,897 user ratings
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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

Diane K. Martin

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

Barbara S. Good

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

BelleElleb

Could these also be made as corn muffins? Any changes to time &/or temp?

Tom

Way too much butter! 4T max!

John Bedford

If you want to up cornbread several notches, use a tablespoon or two of cooking oil instead of butter in your skillet. Before adding the batter, heat the skillet in the oven (or on the top of the stove) until oil is quite hot. With your fingers quickly sprinkle a few tablespoons of dry corn meal over the hot oil. As soon as it sizzles and you detect the aroma of roasting corn, pour the batter over the "roasted" meal. Immediately put the skillet in the oven and cook as directed.

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