Best cornbread recipe, ever. There, I said it. I’ve tried many recipes, but in my humble opinion, this is the best one I’ve made. It’s ever so slightly sweet, buttery and the crumb is fantastic.
My daughter was craving cornbread the other day.
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She and her friend were having lunch here at home because it was a half day at school before the Thanksgiving break. So I thought I’d surprise her by making a batch.
The problem was, I’d never found a really good cornbread recipe which was to my liking.
I made it without sugar once, and hated it. I made a recipe with too much sugar once, and hated it. Another time, it turned out so crumbly I couldn’t even cut a piece without it falling apart. Big, fat, FAIL.
However, serendipity stepped in the other day when I stumbled upon fellow food blogger, Lynne’s cornbread recipe on Cook and Be Merry. Can I tell you that it was absolutely perfect? It had just the right amount of sweetness. As you can see from the photos, it held together beautifully. This is the only cornbread recipe I will be using for the rest of my life! I adapted it to make this apple variation below, too.
NB: I make Lynne’s cornbread recipe as the directions specified, except I omit the 1/4 cup of butter for the cast iron skillet before pouring in the batter. Instead, I take about 1 1/2 tbsp of butter from the half cup which goes into the batter, and use that for the cast iron pan. Yes, it’s perfect as is, but I think my arteries could use a bit less butter (unfortunately). It’s still very buttery.
Needless to say, this cornbread disappeared as quickly as I had made it. My parents’ honey (from their own bees) was the perfect accompaniment to this treat.
Here is Lynne’s best cornbread recipe. Also, in case you don’t have one, here’s the 10″ cast iron pan on Amazon.
Click below for the best cornbread recipe, ever!
GLUTEN FREE DIRECTIONS: simply substitute gluten-free all purpose flour instead of wheat flour (I’ve made it several times for celiac friends)
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