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Cornbread is more than just a token side dish; it is a staple of North American cuisine, an emblem of heartwarming comfort served on tables across the country. 


1 c cornmeal (yellow or white, based on preference)
1 c flour (all-purpose flour, or a gluten-free alternative)
1 t salt
1⁄4 c sugar (or to taste, white sugar)
1 c buttermilk (substitute with dairy-free milk for a vegan option)
2 egg
1⁄3 c butter (melted butter, or vegetable oil for dairy free)


Prepare the cornmeal mixture

In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Mix these dry ingredients thoroughly until they are evenly distributed. This is the base of your cornbread batter, the dry foundation waiting for the moist elements to come to life.

Add the wet ingredients

Create a well in the center of your dry mixture. Add in the buttermilk, eggs, and vegetable oil or melted butter. The eggs and buttermilk will enhance the richness and tenderness of the cornbread, and the oil or butter will contribute to its moistness and crumbly texture.

Combine and mix thoroughly

Gently fold the wet ingredients into the dry ones, making sure not to overmix. Over-mixing can lead to a tough cornbread, which is the antithesis of the crumbly perfection we're aiming for. Blend just enough to wet all the dry ingredients and form a uniform batter.

Prepare the oven and baking dish

Preheat your oven to 400°F. Grease an 8-inch square baking dish with butter or a non-stick spray to ensure your cornbread slides out easily and maintains its appealing shape.


Pour the batter into the prepared baking dish and smooth out the top. Place the dish in the preheated oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the edges slightly pulling away from the pan.


Once baked, allow the cornbread to cool for a few minutes before slicing. Serve it warm with a pat of butter, consider drizzling a little honey on top, a favorite pairing for cornbread.

Total time
45 minutes
Cooking time
Preparation time
6 servings


Cornbread purists appreciate a balance of moistness and crumbly texture. To achieve this, be mindful of not over-mixing your batter and ensuring that the wet and dry ingredients are incorporated only until just combined. Adjust the amount of buttermilk or oil to achieve your desired level of moisture.


For a flavor boost, try adding a diced jalapeno, shredded cheddar cheese, or a handful of sweet corn kernels to the batter before baking. These additions bring a zesty kick, a savory accent, or a pop of sweetness, respectively, that can elevate your cornbread to new heights.

To make this cornbread recipe gluten-free, simply swap out the wheat flour for a gluten-free all-purpose flour blend. For a dairy-free version, use a dairy-free milk and substitute the butter with a plant-based spread or oil.


Food in Nebraska

easy, mix, bake
breads, side dishes
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