Cornbread

This classic cornbread is made with flour, cornmeal, eggs, buttermilk, and maple syrup, is a foolproof recipe for a slightly sweet side dish.

A cake pan of golden brown cornbread with a slice removed

This moist, ever-so-slightly sweet, faintly maple-y cornbread can be tossed together almost as quickly as it disappears. But before you start gathering ingredients, allow us to share our theory about how folks tend to have very specific expectations about what they want from cornbread. We think it has everything to do with what you experienced growing up. (Yes, just like your therapist, we’re taking this back to your childhood.) If your grandma made you cornbread that was spare on the sweetness, be forewarned, this isn’t it. If your momma made something sufficiently sweet and with a cakey enough crumb to pass as dessert, this ain’t it either. If you crave something smack in-between that’s versatile as heck and goes equally well with fried chicken, ribs, a crock of beans, chili, and a tall glass of cold milk, well, now we’re talking. This slightly sweet cornbread is inspired by a recipe from The King Arthur Flour Baker’s Companion (Countryman Press, 2003). In the words of cookbook author Alana Chernila, “It’s entirely risk-free, quick to make, and will never fail you.” And who couldn’t use more of that? Originally published August 27, 2012.Renee Schettler Rossi

Cornbread

  • Quick Glance
  • 20 M
  • 45 M
  • Serves 6
Print RecipeBuy the The Homemade Pantry cookbook

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Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (either low-fat or full-fat)
  • 1/4 cup maple syrup
  • 4 tablespoons unsalted butter (2 oz), melted, plus more for the pan

Directions

  • 1. Preheat the oven to 425°F (218°C). Lightly butter an 8-inch square baking dish, a 9-inch round baking pan, or an approximately 9-inch cast-iron skillet.
  • 2. In a large bowl, combine the flour, cornmeal, baking powder, and salt and whisk together until thoroughly combined.
  • 3. Break the eggs into a large measuring cup or a medium bowl and whisk them to combine. Add the buttermilk, maple syrup, and melted butter and whisk again until thoroughly combined.
  • 4. Add the egg mixture to the dry ingredients and gently stir just until combined, using only a few strokes. Scrape the batter into the prepared pan and bake for 20 to 25 minutes, until the cornbread is lightly browned, pulling away from the sides of the pan, and a cake tester or butter knife comes out clean when inserted into the center. Serve the cornbread warm, preferably with butter. [Editor’s Note: Or with ribs. Or fried chicken. Or a tall glass of cold milk. Or, well, you tell us….]


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