Golden Sunshine Cornbread: Your Crowd-Pleasing Comfort Bite

Welcome to Cornbread Heaven!

Ready to boost your mealtime with something warm, buttery, and irresistibly crisp? This homemade cornbread is your new best friend—packed with hearty flavor, a tender crumb, and just the right amount of crunch. It beats anything from the box, trust me! Plus, it’s super quick, using pantry staples you probably already have. Oh, and the aroma? It’s like a cozy hug for your nose—bright, inviting, and totally mouthwatering. Why settle for store-bought? Making it yourself is easier than you think—no complicated steps, just simple ingredients. We’re talking about a side that’s perfect for chili, barbecue, or just a lazy Sunday snack. Want to get a little fancy? Pair it with a dollop of smoky salsa or a smear of butter and honey—yum! Let’s get that oven preheated!

Classic Cornbread

This cornbread is made using a simple batter of cornmeal, flour, and buttermilk, which is poured into a hot skillet or baking dish. It bakes until golden brown with a crisp crust and a moist, tender crumb inside. The result is a visually appealing loaf with a slightly coarse texture and crispy edges, perfect as a side dish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 210

Ingredients Equipment Method

Ingredients

  

• 1.5 cups cornmeal medium or coarsely ground
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 1 cup buttermilk can substitute with milk plus vinegar if needed
• 0.5 cup unsalted butter melted
• 2 large eggs

Equipment

• Mixing bowl
• Skillet or baking dish
• Whisk or spoon
• Oven

Method

 

1. Preheat your oven to 400°F (200°C). Place your skillet or baking dish inside the oven to heat up as it preheats, ensuring a hot surface for baking.
   
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined. This creates a well-blended dry mixture with visible streaks of flour and cornmeal.
   1.5 cups cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt
   
3. In a separate bowl, whisk the eggs until the yolks and whites are well combined. Then, add the buttermilk and melted butter, stirring until smooth and integrated.
   1 cup buttermilk, 0.5 cup unsalted butter, 2 large eggs
   
4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula or spoon until just combined. Do not overmix; the batter should be slightly lumpy.
   1 cup buttermilk, 0.5 cup unsalted butter, 2 large eggs
   
5. Carefully remove the hot skillet from the oven and add a small amount of melted butter or oil, swirling to coat the base. Pour the batter into the hot skillet, spreading evenly with a spatula if needed. Place back in the oven and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
   0.5 cup unsalted butter
   
6. Once baked, remove the skillet from the oven and let the cornbread cool slightly before slicing. The edges should be crisp and browned, with a moist but firm interior that pulls apart easily with a fork.
   

See? That cornbread is everything you need—crispy edges, tender center, and a flavor punch that hits the spot. Serve it warm with a pat of butter or your favorite jam, and you’ve got a winner! Want to take it up a notch? Try adding a sprinkle of cheese or chopped jalapeños. Drop a comment below—I’d love to hear your twists or help troubleshoot. Happy baking, friend!

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.