Cornbread Recipe

I don’t mean to brag, but I’m known for my cornbread.

OK, looks like I’m totally bragging – but just leave this one to me. No sooner did I say that my recipes are the BEST version in the world! (Because who says his Chocolate cake or his Meatloaf Where Chili is the BEST in the world??).

This cornbread pops up regularly throughout the year for a variety of purposes. As an accompaniment to a meal (especially on the theme of the South, as with Pulled Pork). As a snack or for afternoon tea – because it has more flavor than just buns. dipped in simmered stews.

And also to go to gatherings when I’m told “not to bring anything” or where I’m not told specifically what to bring, what others are bringing, or if there’s a theme. Because cornbread is a generic dish that appeals to everyone and has its place at any meal – and that’s super quick to make!!

Overhead shot of cornbread in a black skillet, fresh out of the oven

What you need for cornbread

Here is what you need.

What goes into cornbread

A note on a few articles:

canned cream But is the key ingredient here. Regular canned corn kernels will not work
cornmeal – ground from dried corn, these yellow kernels add flavor and a hint of the characteristic little “crunch” to cornbread. Cornmeal is sold incorrectly labeled as “polenta” in most stores in Australia! Polenta is actually an Italian side dish made with cornmeal.

How to make cornbread

And here’s how to do it. It’s as simple as:

Heat the pan until very hot
Mix wet, mix dry, then mix them together
A spoonful of butter in the hot skillet, then once it melts, pour in the batter and then cook until golden brown!

How to make cornbread

You’ll love the way it comes out with buttery crunchy edges, that beautiful golden brown top and how fluffy it is inside!

Hand holding a piece of cornbread, showing the inside of the cornbread

Honey drizzled over a piece of cornbread

How to Serve Cornbread

Cut it into pieces – large or small – and serve it warm if you can so that the butter melts and oozes into the bread.

To win, add a drizzle of honey, it’s an experience to try at least once! And served like that, it is definitely worth serving on its own – at the book club, as a snack, at afternoon tea with friends.

It’s right at home as a side dish for Thanksgiving, Christmas, Easter, Sunday dinner, casual lunches and barbecues. Dip it in chili, serve it with pulled pork covered in an amazing homemade barbecue sauce….

Ugh, my knees are getting weaker though!!! –Nagi x