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best corn bread recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This recipe produces rich, tender cornbread elevated by a sweet and savory spicy honey glaze and crispy shallots.
Ingredients
Scale
- 1.5 cups yellow cornmeal, medium grind
- 1 cup all-purpose flour
- 0.25 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature (or substitute)
- 0.5 cups unsalted butter, melted and cooled (plus extra for pan)
- 3 large shallots, thinly sliced (substitute sweet yellow onion)
- 0.5 cups vegetable oil, for frying shallots
- 0.25 cups honey
- 1 tablespoon unsalted butter
- 0.25 teaspoon red pepper flakes
- 1 tablespoon water
Instructions
- Prepare Baking Pan: Preheat oven to 400°F (200°C). Generously grease a 9-inch cast iron skillet or square baking dish with butter.
- Fry Shallots: Heat vegetable oil in a small skillet over medium-low heat. Add sliced shallots and fry for 8-10 minutes until deeply golden brown and crispy. Remove shallots with a slotted spoon and drain on a paper towel-lined plate.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and sea salt until fully combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, and cooled melted butter.
- Combine Batter and Fold: Pour the wet ingredients into the dry ingredients and stir just until moistened. Do not overmix. Gently fold in half of the crispy shallots, reserving the rest for garnish.
- Bake Cornbread: Pour the batter into the prepared pan. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare Spicy Honey Glaze: While the cornbread bakes, combine honey, 1 tablespoon butter, red pepper flakes, and water in a small saucepan. Heat over low heat, stirring until the butter melts and the mixture is warm and combined.
- Glaze and Serve: Immediately brush about two-thirds of the warm glaze over the hot cornbread. Let cool in the pan for 10-15 minutes before slicing. Drizzle with the remaining glaze and sprinkle with the reserved crispy shallots before serving.
Notes
To avoid tough cornbread, avoid overmixing the batter; stir only until just combined. For best results, ensure the buttermilk and melted butter are near room temperature before mixing. Store extra crispy shallots in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 11 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg