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This is the Ultimate Cornbread Recipe! It is not too sweet but it is still soft, tender and moist! You can add anything to it to mix up the flavor or use it as the base for your favorite cornbread stuffing recipe!
This is your secret side dish weapon. It is a savory cornbread recipe so versatile that it can be used on its own; with a ton of cheese, bacon and jalapeños mixed in; or as the base for the mushroom cornbread stuffing!
I baked mine in an 8 inch cast iron skillet like these buttermilk biscuits, but it bakes just as nicely in any baking dish, rectangular pan or baking sheet! If you bake it in a sheet pan, just watch the bake time so it isn’t dry. I always use a rimmed baking sheet when I know that I am making stuffing! It is already the perfect size for cubes!
This is an adaptation for the recipe they asked me to bake my first Thanksgiving at Restaurant Marc Forgione. They wanted 8 full sheet pans of stuffing for the cornbread dressing! I had never seen that much cornbread before! While I LOVE their stuffing (oh hello, chestnuts!), I didn’t love the cornbread on its own.
I am a firm believer that the better flavor each layer in a recipe has, the more flavorful and delightful the finished dish. So I set out to make it more moist, more flavorful, and delicious all on its own. I must admit that I still prefer my Sweet Southern Cornbread, but that’s because I have an incurable sweet tooth. And we still love me for it ??
- Melt our milk with our butter. (It’s a decent amount of butter, may be savory but not diet). You’re not trying to boil, just melt your butter.
- Mix your dry ingredients, just whisk ‘em together.
- While your butter is melting, prep your pan. You can use whatever pan you have but butter it.
- Whisk together eggs with crème fraiche (you can also use sour cream). This helps get some of the lumps out of the crème.
- Add our milk/butter mixture to our wet ingredients. Do this slowly, because it’s a little warm and you don’t want to cook your eggs.
- Add our dry ingredients, go slowly since we don’t want lumps in our cornbread. Be careful with the amount you whisk because you don’t want it to get tough, but you also don’t want lumps.
- Pour our batter into our prepared pan
- Pour into buttered pan, spread it out so it bakes evenly.
- Bake at 350°F for 15-20 minutes or until a cake tester comes out clean and it gives resistance when you poke it.