• COOK TIME | 20-25 MINS

Everyone should have at least one cornbread recipe in their repertoire.  I love this basic recipe because I can add different elements to it like a couple of handfuls of cheddar cheese, scallions or jalapeño slices for different taste combinations. Let your imagination run wild! I love serving this bread along with my jambalaya or chili recipes.


  • 1 cup cornmeal
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup packed light or dark brown sugar
  • 2 tablespoons honey
  • 1 large egg, at room temperature
  • 1 cup buttermilk, at room temperature*
  • 7 ounces canned whole kernel corn, drained
  • Chopped jalapeño or serrano peppers, optional
  • Chopped scallions, for garnish, optional


  1. Preheat oven to 400°F. Grease and lightly flour an 8” or 9”square baking pan. Set aside.
  2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then whisk in the egg until combined. Finally, whisk in the buttermilk.
  4. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Fold in the drained corn. Avoid over-mixing to keep cornbread fluffy.
  5. Pour batter into baking pan. Bake for 20-25 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point.
  6. Allow to slightly cool before slicing and serving. Serve cornbread with this awesome honey butter, jam, or whatever you like.


* If you don’t have buttermilk, substitute 1 cup milk mixed with 1 tablespoon white vinegar or 1 tablespoon lemon.

Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 8” or 9” greased cast iron skillet at the same temperature for the same amount of time.