Cornbread Recipe




1-1/2 Cups Yellow Cornmeal

2 Large Eggs

1/3 Cup Vegetable Oil

1/2 Cup + 2 Tbs Butter or Margarine

1/2 Cup All-Purpose Flour

1-1/2 Tsp Baking Powder

1 Cup Buttermilk

3 Tbs Honey

1 Cup Sugar (optional)

1 Tsp Salt


Cornbread Recipe


This buttermilk cornbread recipe is FIYA!!!!!! I hate to stroke my ego but…. you’re simply not going to find a cornbread recipe better than this.  It taste almost like cake…..The cornbread is SOFT and MOIST…. the texture is still coarse the way cornbread should be, it’s a lil sweet, and buttery with nice dark brown edges which gives the cornbread an authentic look. Now some people say that this cornbread is too sweet… well I’ll tell you now that this is the way my family liked our cornbread. Moist, buttery, and coarse is the way we all love our cornbread but some don’t like their’s as sweet so you can leave the sugar out altogether or just use half the amount…. Either way cornbread just cant get any better… this cornbread recipe is the REEEEEEAL DEAL!!!! Cornbread is really popular in the south within the Black community, it’s considered by many to be a soul food side dish. Folks love to eat it alongside collard greens, potato salad, black eyed peas, and/or pig’s feet… it compliments many great soul food dishes and trust me when you bring this cornbread to the thanksgiving dinner people will be ranting and raving about how deadly good it is…. SO BE WARNED. Also you can always multiply the recipe just make sure you stick to the ratios. This cornbread recipe doesn’t make a big cornbread so be sure to multiply the recipe for more people if need be. I hope you guys enjoy this amazing cornbread recipe… I know ya will!!!!


1. Ok so first you’re going to get a mixing bowl. You’re going to then add your cornmeal, flour, sugar (optional), baking powder, and salt to the bowl, then stir in well. Make sure you whisk the dry ingredients in for at least 45 seconds. I always emphasize stirring your dry ingredients in very well because you want to make sure you have a even and balanced cornbread. If you don’t whisk it in well enough you may have more baking powder on one side of the cornbread than the other which will ruin it completely and leave you with lop sided cornbread. Remember that the baking powder is a leavener which makes the cornbread rise…. and if the baking powder is not evenly dispersed your conbread will be uneven so make sure you whisk everything in very well, 45 seconds should get the job done. 

2. Ok so in the video tutorial at the bottom of this recipes and as you can see here in the pictures below, I whisked the buttermilk, 1 cup of melted butter, oil, honey, and 2 eggs in a separate bowl….. You don’t have to whisk your wet ingredients in a separate bowl but I want to make sure they’re all well blended before adding them to the dry ingredients. It’s just a mental thing for me lol but im sure it wont hurt to add all the dry and wet ingredients at once and then stir them all in together. The honey adds something special to the cornbread… When I dont use it it takes slightly different not bad at all… but the honey is like the cherry in top in other words…. the buttermilk can not I repeat CAN NOT be substituted for whole milk… it’s the buttermilk and the oil that gives the cornbread it’s moisture…. without the buttermilk it will NOT be as moist though. So you got to use that buttermilk!!!

3. Combine the dry and wet ingredients and whisk for 45 seconds or until everything is well incorporated. By the way i’ve heard of some people not using flour at all. The flour is what gives it a cakey texture and balances out the coarseness. If you don’t add flour your cornbread will be like “very authentic” cornbread, you know the cornbread that almost has a crunchy texture… I personally don’t like that. I want my cornbread to be slightly coarse and slightly cake like in texture so this is why I add flour. 

4. Now you want to preheat your oven to 350 degrees. You need to give it 10 minutes before it is fully heated. 

5. Rub a baking pan down with 1 tbs of butter. Make sure that you rub the butter onto the bottom and sides of the baking pan, all parts need to be buttered down. This is what gives your cornbread those authentic brown sides. If you don’t like the sides brown then don’t butter than baking pan down. You can instead use some parchment paper.

6. Next, and final step is to add the cornbread mixture to the butter coated baking pan.

7. Place in the cornbread in the oven and bake for 30 minutes. Once done the cornbread is done brush the top down with about 1 tbs of butter and there you have it… the world’s best cornbread. Enjoy and BE WARNED… this cornbread is DANGEROUSLY DELICIOUS!!!!

                  Check Out My Video Tutorial

One Comment

  1. Good texture & Color, but entirely Too Sweet.


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