The Best Cornbread I’ve Ever Made: A Perfect Recipe for a Crispy, Moist, and Flavorful Treat!
If you’re looking for the ultimate cornbread recipe—one that comes out golden brown, with a perfect balance of crispy edges and a soft, moist interior—then look no further! This easy-to-make cornbread combines the rich, buttery flavor of melted butter with the tangy depth of buttermilk, creating the perfect comfort food. Whether you’re serving it as a side dish for a holiday meal or just craving a warm, homemade snack, this cornbread will not disappoint.
Ingredients:
- 3 cups Martha White self-rising cornmeal mix
- 6 tablespoons unsalted butter, melted (plus extra for greasing)
- 2 large eggs, lightly beaten
- 2 cups buttermilk (or adjust as needed to get the right consistency)
- 1–2 tablespoons vegetable oil (for the skillet)
Instructions:
- Preheat Your Oven and Prepare the Skillet:
- Start by placing your cast-iron skillet in the oven. Add about 1 to 2 tablespoons of vegetable oil to the skillet—just enough to cover the bottom and allow it to slosh around when you tilt the pan.
- Set the oven to 425°F (220°C) and allow both the skillet and oven to heat up together. This will ensure the oil gets nice and hot, giving your cornbread the perfect crispy bottom.
- Mix the Dry Ingredients:
- In a large mixing bowl, combine the 3 cups of Martha White self-rising cornmeal mix with your lightly beaten eggs. Make sure the eggs are well incorporated.
- Add the Wet Ingredients:
- To the dry ingredients, add the 6 tablespoons of melted butter. Make sure the butter is fully melted and slightly cooled before adding to avoid cooking the eggs.
- Pour in 2 cups of buttermilk, adjusting as needed to get the right batter consistency. The batter should be thick but pourable—about the consistency of pancake batter. If it’s too thick, add a little more buttermilk to achieve the right texture.
- Heat the Skillet:
- Once the oven has reached the correct temperature, carefully remove the hot cast-iron skillet. You’ll want to hear a satisfying sizzle as you pour the batter in. This step helps to create that sought-after crispy crust.
- Pour the Batter into the Skillet:
- Immediately pour the prepared batter into the hot skillet, spreading it evenly to cover the bottom of the pan. The batter should sizzle when it hits the hot oil, creating a delicious crust.
- Bake the Cornbread:
- Return the skillet to the oven and bake for about 25 minutes, or until the top is golden brown and a knife or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven, so keep an eye on it towards the end.
- Serve and Enjoy:
- Once done, remove the skillet from the oven and let it cool slightly before slicing and serving. The edges should be perfectly crispy, while the inside stays soft and moist, making it the perfect contrast of textures.
Tips for the Perfect Cornbread:
- For Extra Flavor: Add a spoonful of honey or a pinch of sugar to the batter for a touch of sweetness. You can also mix in some chopped jalapeños or shredded cheese for a savory twist!
- Don’t Overmix the Batter: Cornbread batter is best when mixed just enough to combine the ingredients. Overmixing can lead to dense, heavy cornbread.
- Storing Leftovers: If you have leftovers (which is rare!), wrap your cornbread tightly in plastic wrap or store it in an airtight container. It will stay fresh for about 2-3 days at room temperature or up to a week in the fridge. You can also freeze it for up to a month and reheat it later in the oven for a freshly baked taste!
This cornbread recipe is simple, reliable, and will have your guests asking for the recipe. With just a few basic ingredients and a cast-iron skillet, you’ll be able to make the best cornbread you’ve ever tasted. The crispy golden crust and soft, buttery interior make it a standout addition to any meal.