This cornbread recipe offers a sweet, fluffy crumb similar to the popular cornmeal muffins from Famous Dave’s. Pair it with my Taco Chili for a cozy meal perfect for cool fall evenings.
Cornbread has been a staple in the United States for centuries due to the abundance of corn. This version is more like a sweet cake rather than the dense bread commonly found in the South. In the 19th century, northerners began adding molasses to create a sweeter cornmeal cake, leading to the sweeter cornbread variations we enjoy today.
Ingredients
- Cornmeal: Yellow cornmeal is recommended for a robust flavor.
- Cake Mix: Use yellow cake mix for sweetness and a fluffy texture.
- Baking Powder: Acts as a leavening agent.
- Salt: Enhances the flavors.
- Buttermilk: Adds moisture and tanginess. You can make your own with a homemade buttermilk recipe.
- Vegetable Oil: Keeps the cornbread moist.
- Eggs: Use room temperature eggs for better mixing.
- Brown Sugar: Light brown sugar adds a rich sweetness.
- Honey: Adds natural sweetness and depth of flavor.
How to Make Cornbread
In under 45 minutes, you can enjoy a pan of this sweet cornbread. It’s delicious with butter and honey or topped with molasses. Pair it with spicy chili, like my Spicy Steak Chili, and a vegetable for a complete meal.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch (23×33 cm) baking dish with non-stick spray.
- Mix Dry Ingredients: In a large bowl, sift together the cornmeal, cake mix, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, brown sugar, and honey. Mix well.
- Combine Ingredients: Add the wet ingredients to the cornmeal mixture and mix gently until everything is incorporated. Avoid overmixing.
- Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes. Check for doneness using a toothpick test. If the top is browning too quickly, cover with foil for the last 5-10 minutes.
- Toothpick Test: Insert a dry toothpick into the center of the cornbread. If it comes out clean, the cornbread is done. If wet, continue baking.
- Serve: Let the cornbread cool slightly before serving warm. Enjoy with butter, honey, or your favorite chili or soup.
Ingredients
- 2 cups (250g) yellow cornmeal
- 1 package (15.25 ounces / 432g) yellow cake mix
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/4 cup (55g) vegetable oil
- 3 eggs
- 2 tablespoons light brown sugar
- 2 tablespoons honey
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch (23×33 cm) baking dish with non-stick spray.
- Sift together cornmeal, cake mix, baking powder, and salt in a large bowl.
- In a separate bowl, combine buttermilk, vegetable oil, eggs, brown sugar, and honey. Mix well.
- Add the wet ingredients to the cornmeal mixture and mix gently until fully incorporated. Avoid overmixing.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes. If the top browns too quickly, cover with foil for the last 5-10 minutes.
- Check doneness with a toothpick inserted into the center. If it comes out clean, the cornbread is ready.
- Let the cornbread cool on a rack for about 20 minutes before cutting and serving.
Enjoy this sweet and fluffy cornbread as a perfect accompaniment to your favorite dishes!
