Desserts

Melts In Your Mouth Cornbread Recipe

There’s something magical about a warm, golden slice of cornbread that seems to melt in your mouth. This recipe delivers soft, moist cornbread with just the right touch of sweetness and a tender crumb. Whether served alongside chilli, or barbecue or enjoyed on its own with a dollop of butter, this cornbread is a crowd-pleaser.

Its rich flavour comes from the perfect balance of cornmeal, flour, and a hint of honey. Packed with wholesome ingredients, it’s not only comforting but also quick and easy to prepare, making it ideal for weeknight dinners, potlucks, or even a casual snack. Select a 9-inch square baking dish, a round cake pan, or even a cast-iron skillet for that rustic charm.

Grease the pan generously with butter or non-stick spray, ensuring the sides and bottom are well-coated. Alternatively, line the pan with parchment paper to prevent sticking.  In a large mixing bowl, whisk together: 1 cup of cornmeal, 1 cup of all-purpose flour, ⅓ cup (65g) granulated sugar, 1 tablespoon (12g) baking powder and  ½ teaspoon (2.5g) salt.

Whisking not only blends the ingredients but also aerates the mixture, contributing to a lighter texture. Break up any lumps in the flour or sugar for a smooth batter. In a separate bowl, whisk together: 2 large eggs, 1 cup whole milk, ⅓ cup unsalted butter, melted, and 2 tablespoons honey.

Stir until the mixture is smooth and the butter is fully incorporated. Ensure the eggs are well-beaten, as this helps with leavening and structure. Create a well in the centre of the dry ingredients. Pour the wet mixture into the well gradually while stirring gently with a wooden spoon or spatula.

Mix just until the batter comes together. Avoid overmixing. A few small lumps in the batter are fine and will ensure the cornbread remains tender. Overmixing can lead to a dense texture. Transfer the batter to your prepared baking dish. Use a spatula to spread the batter evenly, smoothing the top. Tap the pan gently on the counter to release any air bubbles trapped in the batter.

Place the pan on the centre rack of your preheated oven. Bake for 20–25 minutes. Check for doneness by inserting a toothpick into the centre of the cornbread. If it comes out clean or with a few moist crumbs, it’s ready. The top should be a beautiful golden brown, and the edges will pull slightly away from the sides of the pan.

Allow the cornbread to cool in the pan for about 10 minutes. This resting time allows it to firm up slightly and makes slicing easier. Slice into squares or wedges and serve warm with a pat of butter or a drizzle of honey.

Expert Tips for Success;

Cornmeal Texture: Use medium-ground cornmeal for the best texture—fine-ground cornmeal can make the bread too soft, while coarse-ground can make it gritty.
Room Temperature Ingredients: Let eggs and milk come to room temperature before mixing. This helps the batter combine evenly and bake consistently.
Butter Temperature: Melt the butter ahead of time and allow it to cool slightly before adding it to the wet ingredients. Hot butter can scramble the eggs or create lumps.
Pan Selection: For a crispy crust, bake the cornbread in a preheated cast-iron skillet. Grease it and place it in the oven while preheating for a golden, crunchy edge.

Customization Ideas and Variations;

Savory Additions: Add ½ cup (75g) cooked bacon bits, 1 cup (100g) shredded cheddar cheese, or 2 tablespoons (30g) diced green onions for a savoury twist.
Sweet Cornbread: Increase the honey to 3 tablespoons for a sweeter version. You can also mix in ½ cup (90g) of fresh corn kernels for a pop of natural sweetness.
Spicy Version: Add 1 diced jalapeño or a pinch of cayenne pepper for a spicy kick.
Dairy-Free: Substitute milk with almond or soy milk, and use coconut oil instead of butter.
Gluten-Free: Replace all-purpose flour with a gluten-free 1:1 baking flour blend.
Toppings: After baking, brush the cornbread with a mixture of melted butter and honey for a shiny, sweet finish.

Serving Suggestions;

With Meals: Pair cornbread with hearty dishes like chilli, beef stew, or barbecue ribs.
Breakfast: Serve alongside scrambled eggs, sausage, or a dollop of yoghurt.
As a Snack: Enjoy plain or with a smear of honey butter or jam.
Creative Ideas: Use leftover cornbread as a base for stuffing or croutons in salads.

Storage, Reheating, and Make-Ahead Tips;

Storage: Place leftover cornbread in an airtight container. It can be stored at room temperature for 2 days or in the refrigerator for up to 5 days.
Freezing: Wrap slices individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
Reheating: Warm slices in the microwave for 15–20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. Wrap in foil to prevent drying out.
Make-Ahead: Mix the dry ingredients and wet ingredients separately. Store them covered in the fridge and combine right before baking.

This melts-in-your-mouth cornbread is sure to become a staple in your kitchen. Its soft, tender texture and buttery sweetness make it the perfect companion to any meal or a treat on its own.

Whether you’re hosting a dinner party or just craving a cosy snack, this recipe delivers comfort and joy every time. Try it today—you won’t be disappointed!

Ingredients;

  • 1 cup (120g) cornmeal
  • 1 cup (130g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon (12g) baking powder
  • ½ teaspoon (2.5g) salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • ⅓ cup (80ml) unsalted butter, melted
  • 2 tablespoons (30ml) honey

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