There’s nothing quite like the aroma of freshly baked cornbread filling the kitchen. It’s the ultimate comfort food—warm, hearty, and incredibly versatile. As a vegetarian, I find cornbread to be an absolute staple, perfect for sopping up a hearty chili, serving alongside a vibrant salad, or simply enjoying warm with a pat of butter and a drizzle of honey. This recipe is my go-to for a traditional, Southern-style cornbread with a beautifully crisp crust and a tender, flavorful crumb. It’s wonderfully simple and delivers so much deliciousness for so little effort. Let’s get baking!
Ingredients
• 1 1/4 cups / 300ml buttermilk, plain yogurt, or soured milk
• 2 tablespoons / 28g unsalted butter or extra virgin olive oil
• 1 1/2 cups / 180g medium-grind cornmeal
• 1/2 cup / 60g all-purpose flour
• 1 1/2 teaspoons / 6g baking powder
• 1 teaspoon / 6g salt
• 1 tablespoon / 12g sugar, plus more to taste
• 1 large egg
Instructions
1. Preheat your oven to 375°F / 190°C. Place the butter in an 8-inch cast-iron skillet or a square baking pan and put it in the oven to heat up while it preheats.
2. In a large bowl, whisk together the dry : cornmeal, all-purpose flour, baking powder, salt, and sugar.
3. In a separate medium bowl, whisk the egg into the buttermilk until well combined.
4. Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides, then pour the excess butter into the buttermilk mixture and whisk to combine.
5. Pour the wet into the bowl with the dry . Stir with a spatula until just combined—a few lumps are okay! Do not overmix.
6. Pour the batter into the hot, buttered skillet and smooth the top.
7. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be pulling away from the sides of the pan.
8. Let it cool in the pan for a few minutes before slicing. Serve hot or warm.
Nutritional Information
• (per serving)
• Calories: 250 kcal
• Carbohydrates: 35g
• Protein: 7g
• Fat: 9g
• Sodium: 550mg
• Sugar: 5g
• Disclaimer: is an estimate and may vary based on the exact used.
Pro Tips
• Pro-Tips for Perfect Cornbread
• For an extra-crispy crust, a preheated cast-iron skillet is non-negotiable. The sizzle you hear when the batter hits the hot pan is the sound of a perfect crust forming.
• No buttermilk on hand? Easily make your own soured milk. Just add 1 tablespoon of white vinegar or lemon juice to 1 1/4 cups of regular milk and let it stand for 5-10 minutes before using.
• Do not overmix the batter! Stir only until the wet and dry are just combined. Overmixing develops the gluten in the flour, resulting in a tough, dense cornbread instead of a tender one.
• Customize your cornbread! For a sweeter, cake-like version, increase the sugar to 1/4 cup and use 2 eggs. For ‘Corny Cornbread,’ fold in 1 cup of fresh or frozen corn kernels with the wet .
FAQ
Q: Can I make this vegetarian cornbread recipe vegan
A: Yes, you can easily make this recipe vegan. Use olive oil instead of butter. For the buttermilk, use a plant-based milk like soy or almond milk soured with 1 tablespoon of lemon juice. Replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes to thicken.
Q: What vegetarian main dishes pair well with this cornbread
A: This cornbread is the perfect companion for many hearty vegetarian meals. Serve it alongside a bowl of three-bean chili, lentil soup, or black-eyed peas. It’s also excellent with a large plate of braised collard greens or a BBQ jackfruit platter for a complete and satisfying Southern-style vegetarian dinner.
Q: How do I store leftover cornbread to keep it fresh
A: To maintain freshness, store the cornbread in an airtight container at room temperature for up to 2 days. For longer storage, you can wrap it tightly and keep it in the refrigerator for up to a week. It also freezes very well; wrap individual slices and store them in a freezer-safe bag for up to 3 months.
Q: Is this cornbread recipe healthy
A: This cornbread can be part of a balanced vegetarian diet. It provides whole grains from cornmeal and can be made with heart-healthy olive oil. To boost its nutritional value, you can try substituting half of the all-purpose flour with whole wheat flour or adding a cup of corn kernels for extra fiber.
