This Good Old Corn Bread recipe brings together yellow cornmeal—preferably stone-ground—and cultured buttermilk at room temperature to create a dependable, homestyle quick bread. The method is straightforward and forgiving, making this a great choice for weeknight dinners, brunch, or potlucks when you want a warm, comforting side with a tender crumb and golden crust.
The steps below are clear and easy to follow, from mixing the dry ingredients to baking and cooling. Read through the tips and variations after the main instructions for best results and simple ways to tailor the bread to your taste.
Ingredients for Good Old Corn Bread
- 1 1/4 cups unbleached all-purpose flour
- 3/4 cup yellow cornmeal, preferably stone-ground
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cultured buttermilk, at room temperature
- 1 egg, beaten
- 5 tablespoons unsalted butter, melted
How to Make Good Old Corn Bread
- Position a rack in the middle of the oven and preheat the oven to a hot temperature suitable for quick breads (about 400°F / 200°C).
- Grease an 8″ square baking pan or line it with parchment paper for easier removal.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the room-temperature buttermilk with the beaten egg and the melted butter.
- Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix; a few small lumps are fine.
- Transfer the batter to the prepared baking pan and spread it evenly to the edges.
- Bake about 20 minutes, or until the cornbread is set, the edges are golden, and a toothpick or tester inserted in the center comes out clean.
- Remove from the oven and cool on a rack for 5 minutes before cutting into squares.
- Serve warm or at room temperature. Cornbread is delicious on its own, spread with butter, drizzled with honey, or served alongside soups, chili, and roasted meats.
Yield
About 8 servings (depending on portion size)
Notes and Tips
Using stone-ground cornmeal gives the bread a more pronounced corn flavor and a pleasant texture. If you only have fine cornmeal, the result will be slightly smoother but still tasty. Room-temperature buttermilk and egg help the batter mix evenly and rise more predictably.
For a crisper edge, bake in a preheated cast-iron skillet instead of a square pan; the skillet should be hot when you add the batter. If you prefer a sweeter cornbread, increase the sugar by 1–2 tablespoons. For a savory twist, add 1/2 cup shredded cheddar cheese and 1–2 tablespoons chopped chives or jalapeño.
Variations
- Honey Cornbread: Replace half the sugar with honey for a subtle floral sweetness.
- Corn & Herb: Stir in fresh herbs (parsley, chives, or thyme) and a tablespoon of olive oil for a fragrant loaf.
- Cheesy Jalapeño: Add 1/2 cup grated cheddar and one seeded, finely chopped jalapeño for a spicy, cheesy loaf.
- Buttermilk Muffins: Divide the batter into a greased or lined muffin tin and bake 12–15 minutes for individual servings.
Storage
Store any leftover cornbread tightly wrapped at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days or freeze slices wrapped in plastic and foil for up to 3 months. Reheat gently in a low oven or toaster oven to restore crispness.
Serving Suggestions
Good Old Corn Bread pairs well with chili, barbecued meats, roasted vegetables, and hearty stews. For breakfast, serve it toasted with butter and jam, or use leftover cornbread to make a savory bread pudding or stuffing.
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