Nana’s Cornbread is a time-honored, family favorite that brings warmth and comfort with every bite. This cornbread is moist, slightly sweet, and perfectly golden with a tender crumb. Whether served as a side dish for soups, stews, or just slathered with butter and honey, it’s a recipe that everyone will love!
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for sweetness)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or whole milk with 1 tablespoon of vinegar or lemon juice as a substitute)
- 1/4 cup unsalted butter (melted)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon honey (optional for added sweetness)
Optional Add-ins:
- 1/2 cup corn kernels (fresh or canned, drained)
- 1/2 cup shredded cheddar cheese
- 1-2 tablespoons diced jalapeños (for a spicy kick)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking dish with butter or nonstick spray.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
Step 3: Mix the Wet Ingredients
- In a separate bowl, whisk together the buttermilk, melted butter, vegetable oil, eggs, and honey (if using).
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix, as this can make the cornbread tough.
- If adding corn, cheese, or jalapeños, gently fold them into the batter at this stage.
Step 5: Bake the Cornbread
- Pour the batter into the prepared skillet or baking dish and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Serve
- Let the cornbread cool for a few minutes before slicing. Serve warm with butter, honey, or alongside your favorite dishes like chili, soups, or barbecue.
Cook Notes
- Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk. Let it sit for about 5 minutes before using.
- Skillet Option: Baking the cornbread in a cast-iron skillet gives it a crisp, golden crust. You can also use an 8×8-inch baking dish for a softer texture.
- Sweetness: Adjust the sugar and honey to taste. If you prefer a more savory cornbread, reduce or omit the sugar.
Variations
- Cheesy Cornbread: Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy version.
- Spicy Cornbread: Stir in diced jalapeños or a pinch of cayenne pepper for a spicy kick.
- Honey Cornbread: Drizzle honey over the top of the baked cornbread for extra sweetness and a glossy finish.
Frequently Asked Questions (FAQs)
Can I make this cornbread ahead of time?
Yes! You can make the cornbread ahead of time and store it in an airtight container at room temperature for up to 2 days. Reheat slices in the microwave or oven before serving.
Can I freeze cornbread?
Yes, cornbread freezes well. Let it cool completely, then wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature or in the microwave before serving.
How do I store leftovers?
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat before serving for the best texture.
What can I serve with cornbread?
Cornbread pairs perfectly with chili, soups, stews, barbecued meats, or simply on its own with butter and honey.
Nana’s Cornbread is a classic recipe that’s easy to make and incredibly versatile. Whether you like it sweet or savory, plain or loaded with extras, this cornbread is sure to become a family favorite. Serve it warm with a pat of butter or drizzle of honey, and enjoy the delicious taste of home!