Homemade Sweet Cornbread Recipe | Buns In My Oven (2024)

FAQs

What temperature do you cook homemade cornbread on in the oven? ›

One of the simplest ways is to bring in more flavor and depth is by adding ⅓ cup of sour cream to the batter, which makes the cornbread extra moist and a little tangy. Another tangy option: Add ⅔ cup of buttermilk, which also makes the cornbread super tender.

Set the batter aside for 10 to 15 minutes.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start.

Glass, ceramic, and cast iron work best, but you can also use metal baking dishes.

Spread the thick batter in your prepared pan, and bake the cornbread for 20 to 25 minutes, checking it at 20 minutes. When done, the edges will be lightly browned and just beginning to pull away from the pan. A toothpick or paring knife inserted into the center should come out clean.

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

If you use one of the stone-ground varieties of cornmeal, you can omit the sugar. But if you use the more common finely-ground cornmeal, adding sugar will help attain the flavor of stone-ground cornmeal.

Should cornbread batter be thick or thin? ›

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Oil changes cornbread's texture

Using oil will make your cornbread tender and moist while butter will give you heavier bread. Why do you get such different qualities from these fats? This is largely due to the fact that at room temperature, oil is a liquid while butter is a solid.

Use cast iron

You can't go wrong with a 10.25 Inch Skillet, but if you want to mix it up, you can pull out a Muffin Pan, Wedge Pan, or Cornstick Pan (of course!). In fact, we've got a whole conversion article to help you make our cornbread mix in whichever pan is your favorite!

In a medium bowl, using a wooden spoon, stir the corn flour and cornmeal with the buttermilk until there are no dry pockets remaining. Cover and refrigerate overnight (or for as little as 1 hour if you want to make the cornbread right now). Preheat the oven to 375°F.

Cover with aluminum foil to avoid burning and to keep the bread from getting too dry. Bake in a 350-degree F oven for 10 minutes, or until bread is warmed through. For best results, do not exceed 15 minutes of oven time.

Preheat oven to 400°F.

Make sure the cornbread has fully cooled down before you store it. Wrap the loaf in aluminum foil or plastic wrap two times, and then place it in a zip-tight plastic bag. Make sure to eliminate all the air as you seal it. Cornbread will last up to three days stored at room temperature.

Cornbread doneness temperature

If you undercook it it will be doughy, obviously, and if you overcook it it will be too dry. Where is the sweet spot? 200–209°F (93–98°C).