Try this savory bread, often served with Creole dishes! Thick, moist cornbread squares that have just the perfect amount of crumbliness and subtle sweetness. 

I’m head over heels in love with cornbread! My love for cornbread goes way back to my childhood days when my grandma would make cornbread for us in her old Southern kitchen. This cornbread recipe tastes just how we remember it from childhood!

I’ve made this recipe countless times in the past year – it’s a favorite among friends and family members. Many people have tried it and fallen in love!

So, if you’re looking for a quick and easy cornbread recipe that everyone will enjoy at your next gathering (or weekday meal!), look no further than this recipe.

 Why You’ll Love This Cornbread Recipe?

• Perfect texture: Moist and tender, not too crumbly
• Subtle sweetness: Slightly sweet, extra buttery flavor
• Easy to make. with simple ingredients you probably already have on hand.
• Versatile! This versatile Southern bread goes nicely with soups, salads, stews, chili, and your preferred barbecue as an appetizer.  You can even eat it on its own with some butter.

History Of Cornbread

Cornbread is a sensitive topic, and we make no claims to be experts on its history! However, according to our research, the concept originated with a Native American delicacy known as cornpone, which was made with simple ingredients such as cornmeal, water, and salt.

During the colonial era, cornmeal was an essential ingredient and the primary food supply for slaves. It likely acquired popularity during this period, and recipes were modified by the availability of specific ingredients and the preferences of the cooks. Although it is gaining popularity across the United States, Southern cuisine has a strong connection with it. 

This recipe tastes quite close to the original versions we enjoyed as kids.

Expert Tips

• Avoid over-mixing the batter. Overmixing the batter will results in tough and crumby cornbread. Mix the batter only until everything is well combined.
• Let the batter rest for 10 minutes. Many recipes skip this step, even though it is important. Cornmeal takes longer to absorb water than flour, so allowing the batter to sit allows it to absorb more moisture, producing delightfully soft and tender cornbread.  
• Don't overheat your oven! This may result in dry cornbread. In my oven, 350 degrees F worked best, but if your oven gets too hot while baking, lower the temperature to 325°.

If you like and enjoy this recipe, please leave a comment to let me know your feedback. Be sure to check out all of my other Recipes before you leave. Have fun cooking!