When you top this cornbread with butter, it melts right into the cornbread, making it rich and flavorful with every bite. This is a great side dish for Creamy White Chicken Chili, this delicious White Chicken Chili or this yummy Mexican Chicken Corn Chowder.
Homemade Cornbread Recipe
This homemade cornbread recipe is a family favorite of ours. I typically start making it in the fall once I start to cook soups and chili! Or, you can bake this up and eat the cornbread with some delicious honey butter. it melts right into the bread and adds in the most perfect sweet taste. You can cook this recipe easily in either an 8×8 pan or a muffin tin! Sometimes, the muffin tin is the way to go because it’s easy clean up, and my kids can just grab one whenever they want without me having to worry about cutting and serving it for them. Either way, this cornbread is so delicious you will never try another recipe again!
Ingredients in Cornbread
This recipe is actually very simple and uses pantry staple ingredients that I bet you already have in your kitchen! Check out the recipe card at the bottom of the post for all of the exact measurements.
Butter: I used unsalted butter in this recipe. Sugar: The sugar adds sweetness to the bread. Eggs: I use large eggs in this recipe. Buttermilk: The buttermilk will help to bind all of the ingredients together, Cornmeal: This is what brings in that perfect yellow color. Flour: I used all-purpose flour in this recipe. Baking Soda and Baking Powder: These act as a leavening agent and make the bread soft and fluffy. Salt: The salt enhances all of the flavors in the cornbread.
How to Make Homemade Cornbread
If you have 30 minutes, then you not only have time to bake up this cornbread, but you will have time to eat it as well! This whips up so fast. If I were you, I would double the recipe because this will fly off your table!
What is Cornmeal? Cornmeal is a meal ground from dried maize. It is a common staple food and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour. What Can I Substitute with Cornmeal? If cornmeal is used in a recipe for its texture, you may use substitutes, like semolina, breadcrumbs, or ground oats. If you are not particular about the texture, you may try rice flour, wheat flour, or even tapioca.
**Note: The muffins will not have a dome shape like a cupcake. They will be more of a flat top.
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