Cornbread is a beloved staple of American comfort food, known for its golden crust, tender crumb, and subtle sweetness. The New York Times cornbread recipe has become a go-to for home cooks seeking a classic, reliable version that works for everyday meals and special occasions alike. With a perfect balance of cornmeal and flour, this recipe yields a moist, flavorful bread that pairs beautifully with everything from chili to barbecue.
Ingredients
- 1 cup yellow cornmeal (preferably stone-ground)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/4 cups buttermilk (well-shaken)
- 1/4 cup unsalted butter (melted and slightly cooled), plus more for greasing
- Optional: 1/4 cup corn kernels (fresh or thawed frozen), for added texture
Instructions
- Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or 8×8-inch baking dish in the oven to heat while you prepare the batter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined and no lumps remain.
- In a separate bowl, beat the eggs lightly, then whisk in the buttermilk and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined—do not overmix. If using, fold in the corn kernels now.
- Carefully remove the hot skillet or baking dish from the oven (use oven mitts). Add a small knob of butter and swirl to coat the bottom and sides.
- Immediately pour the batter into the hot, buttered pan. The edges will sizzle, helping create a crisp crust.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving. Serve warm for the best flavor and texture.
Tips
- Substitutions: No buttermilk? Use 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar; let sit for 5 minutes before using.
- Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture will be slightly different but still delicious.
- Sweetness Level: Adjust the sugar up or down to taste. For a more savory bread, use just 2 tablespoons sugar.
- Don’t Overmix: Stir just until the batter comes together. Overmixing can make cornbread tough or dry.
Serving Suggestions
This classic cornbread is incredibly versatile and pairs well with a wide range of dishes. Serve it warm alongside a bowl of chili for a hearty meal, or with barbecued meats like pulled pork or ribs. It also makes a great accompaniment to soups and stews, soaking up broths and adding a touch of sweetness. For breakfast or brunch, try it with a pat of butter and a drizzle of honey. Cornbread is also delicious crumbled over salads or used as a base for stuffing during the holidays.
Variations
- Cheesy Jalapeño Cornbread: Add 1 cup shredded cheddar cheese and 1–2 finely chopped jalapeños to the batter for a savory, spicy twist.
- Honey Cornbread: Substitute 2 tablespoons of the sugar with honey and drizzle extra honey on top before baking for added sweetness and flavor.
- Skillet Cornbread: For the crispiest crust, always use a preheated cast-iron skillet, which helps the bottom brown beautifully.
- Vegan Cornbread: Replace eggs with flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and rested for 5 minutes) and use plant-based milk and vegan butter.
Storage and Reheating
Allow leftover cornbread to cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 5 days for maximum freshness. To freeze, wrap individual squares in plastic wrap and place in a zip-top bag; freeze for up to 2 months. Reheat slices in a 350°F (175°C) oven for 8–10 minutes, or microwave individual pieces for 20–30 seconds, until warmed through. For best flavor and texture, add a pat of butter before reheating.
Frequently Asked Questions
- Can I use white cornmeal instead of yellow?
Yes, you can substitute white cornmeal for yellow. The flavor will be slightly milder and the color paler, but the texture will remain the same. Both varieties work well in this recipe. - What can I use if I don’t have a cast-iron skillet?
If you don’t have a cast-iron skillet, use an 8×8-inch metal or glass baking dish. The crust may not be quite as crisp, but the cornbread will still bake up moist and delicious. Preheat the pan in the oven as you would with a skillet for the best results. - How do I make cornbread less crumbly?
Cornbread can be crumbly if there’s too much cornmeal or not enough fat or moisture. This recipe balances cornmeal and flour for tenderness, and the buttermilk and butter add moisture. Be careful not to overbake, as that can also dry out the bread. If you prefer a more cake-like texture, try adding an extra tablespoon of melted butter or a splash more buttermilk. - Can I double the recipe for a crowd?
Absolutely! Double all ingredients and bake in a 9×13-inch pan. The baking time may increase slightly (usually by 5–10 minutes), so check for doneness with a toothpick in the center. For even baking, rotate the pan halfway through. - Is this cornbread sweet or savory?
This recipe is mildly sweet, but not as sugary as some Northern-style cornbreads. You can adjust the sugar to your taste—use less for a more Southern, savory version, or add more for a dessert-like cornbread. - Can I add mix-ins like bacon or herbs?
Yes, this cornbread is a great base for additions. Cooked, crumbled bacon, chopped green onions, fresh herbs, or even roasted red peppers can all be folded into the batter. Just be sure not to overload the batter with too many add-ins, as this can affect the texture and baking time.
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