Cornbread is as Southern as sweet tea, but you don’t have to live in the South to make the world’s best cornbread.
What makes this cornbread the best in the world? Well, for starters, it’s freaking delicious, and moist, and it holds a secret ingredient most cornbread recipes don’t include. What is it you ask? You’ll just have to read on and print out the best cornbread recipe to find out.
What is Cornbread?
Cornbread is a quick bread that’s made with cornmeal and sometimes with corn kernels. People from all walks of life enjoy cornbread, and for most, it’s the perfect accompaniment to a nice hot bowl of spicy chili. Cornbread is a staple in Southern cooking, and why shouldn’t it be? It’s freaking delicious (I already mentioned this); especially warm from the oven with a beautiful pad of grass-fed butter.
My mouth is salivating right now, and as soon as I’m done writing this, I’m going to make some of the world’s best cornbread.
Ingredients you’ll need to make the world’s best cornbread
What brand is best for cornbread?
I know you wanted to know the secret to making the world’s best cornbread and I’m going to share with you what the secret ingredient is. It’s cornmeal. Okay, you’re probably thinking, no shit Sherlock, but here’s the secret. Not all cornmeal is created equally.
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I’ve attempted this recipe umpteen times and when I finally stumbled upon Dixie Lily Yellow Self-Rising Enriched Corn Meal, my cornbread went from a 6 to a 10! I’m serious.
Dixie Lily is available in most grocery stores, but if you can’t locate it in your area, you can get it from Amazon.
Do I need to use Dixie Lily Yellow Self-Rising Enriched Corn Meal? What alternatives are there?
You don’t have to use Dixie Lily you can use any cornmeal you’d like; although, I’d go for yellow cornmeal over white, simply due to the coloring of the cornbread.
Did you know?
No one knows the exact origin of cornbread. Seriously, if you look up the history of cornbread in your favorite web browser, you’ll get all sorts of answers including but not limited to: It originated in the Tehuacan Valley of Mexico 7,000 years ago, or the American Indians invented it.
The thing is this. No one was around then, so can we be sure about the accuracy of the origin of cornbread?
This is how to make the world’s best cornbread
World’s Best Cornbread
- 1 cup all-purpose flour
- 1 cup yellow self-rising cornmeal Dixie Lilly brand (if available)
- ⅔ cup granulated sugar
- ¼ cup frozen corn kernels
- 1 tsp salt
- 3½ tsp baking powder
- ⅓ cup salted butter melted
- 1 egg large
- 1 cup whole milk
- Grease a 9-inch round cast iron skillet or round cake pan. Preheat the oven to 400℉. If using a cast iron skillet melt the butter in the oven during the preheating stage. Reminder – please wear protective hand-coverings if using a cast iron skillet
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whist to combine well
- Make a well in the center of your dry ingredients and add the frozen corn, butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining
- Pour the batter into the prepared cast iron skillet, or pan. Bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean
- Serve hot with butter
This cornbread recipe is very quick and easy. To jazz it up, you can always sprinkle extra sugar on top while it’s cooling.
For even more delicious recipes, you may like these:
Southern Peach Cobbler
Lemon Blueberry Bread
Simply Mouthwatering Strawberry Shortcake
Did you make this recipe?
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