Cornbread is one of my favorites. It’s versatile- you can serve it with chili, beans, fish, meat, or chop into salad-and it’s also a great excuse to eat a cake-like bread with lunch or dinner 🙂 This is the best cornbread recipe that I’ve tried. It has a great texture, a satisfying corn flavor and is just sweet enough. It’s pretty healthy, too! My substitution of milk + yogurt for the buttermilk makes it even healthier but doesn’t take away from the flavor or texture of the bread. The honey butter is phenomenal too.
I’ve made this bread several times over the past year and it freezes really well, too. To eat the bread after freezing it, simply toast it until it’s warm.
One side effect of making this bread is that you might not appreciate store-bought cornbread or cornbread from restaurants as much, this is just that good!
The Best Cornbread
- 1 1/2 cups cornmeal
- 1 1/2 cups buttermilk*
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 6 Tbsp butter, melted (I just used salted)
- 1 cup unsweetened applesauce (at room temperature)
- 1/2 cup granulated sugar
- 3 Tbsp honey
- 3 large eggs
- Can of corn**, rinsed and drained (optional)
- In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
- In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Stir in drained corn, if using. Pour mixture into prepared baking dish, spread into an even layer and bake 23 – 26 minutes until toothpick inserted in center comes out clean. Cool 5 – 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container. This bread freezes well for several months.
For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.
* I substitute a mixture of skim milk and plain non-fat (Greek or regular) yogurt for the buttermilk.
**If adding corn, you might need to cook the bread for a few minutes longer.