This Cornbread recipe yields soft, buttery and moist treats that are perfect as sides to a savory dish or glazed with maple syrup and butter!
I have always loved the simplicity of cornbread. My first encounter with them was in the form of cornbread muffins in a restaurant. I was instantly smitten. Those plain looking thing-so bare and simple-boasts a wonderful taste- buttery and moist with a distinct corn flavor!
A Perfect Cornbread Recipe
- While cornbread can be on the savory side or sweet side, this recipe is a perfect cross between the two. I find that I am partial towards the sweet type of cornbread, but I wanted to have a recipe that will cater to both sides of the palate.
- This recipe is mildly sweet. So if you want to eat it alongside a bowl of chili or serve it to a BBQ cook out, this is perfect.
- However, this has enough touch of richness and sweetness to it that you can eat it on its own. Or if you need more of a treat, add a pat of butter and a drizzle of maple syrup.
Pointers and Tips
- I used pre-cooked yellow cornmeal, but fine grind yellow cornmeal will work as well.
- Gently mix the wet and dry ingredients until everything is jut combined. DO not overmix the batter as it will yield a dry cornbread.
- Incorporate the melted butter last , and again, until just almost combined.
- The cornbread is done when a toothpick tester inserted at the center comes out clean with a few moist crumbs.
Let’s Make it!
Whisk Together The Dry Ingredients
Whisk the flour, cornmeal, sugar, salt , baking powder and baking soda in a large mixing bowl.
Stir Together the Wet Ingredients
In another bowl, stir together the buttermilk, yogurt and eggs until the mixture is smooth and fully incorporated.
Combine the Wet and Dry Mixtures
Pour the liquid mixture to the dry ingredients. Gently stir with a rubber spatula, until halfway mixed. Add melted butter and gently stir until everything is just combined.
Pour the batter into an 8 inch parchment-lined square baking pan. Bake at 425 F for 20-23 minutes, or until a toothpick inserted at the center of the cornbread comes out clean with a few moist crumbs.
Allow the cornbread to cool slightly, then slice and serve!
More Delicious and Easy Baking
- Cornbread Muffins
- Apple Cornbread Muffins
- Banana Bread Cupcakes with Streusel Topping
- Chocolate Banana Bread
- Chocolate Loaf Cake with Cream Cheese Filling
- Easy Berry Cake