Easy Cornbread Slices with a Tender Crumb

This square-pan cornbread bakes up with a tender crumb, golden edges, and a soft center that cuts cleanly into neat bars or slices. It’s just sweet enough to serve with butter and honey, but it still holds up beautifully next to chili, soup, fried chicken, or a brunch spread.

Recipe at a glance

• Yield: 9 large squares or 12 smaller slices
• Prep time: 15 minutes
• Bake time: 22 to 28 minutes
• Cooling time: 15 minutes
• Total time: About 55 minutes
• Oven temperature: 400°F
• Pan: 8-inch square baking pan

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup buttermilk, well shaken
• 2 large eggs
• 1/3 cup melted unsalted butter, plus a little more for the pan
• 1/4 cup milk

Instructions

1. Heat the oven to 400°F. Grease an 8-inch square baking pan with butter or line it with parchment, leaving a little overhang so the cornbread lifts out easily.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk the buttermilk, eggs, melted butter, and milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry pockets remain. The batter should look thick but spoonable. A few small lumps are fine; overmixing can make the cornbread tough.
5. Spread the batter into the prepared pan and smooth the top lightly with a spatula.
6. Bake for 22 to 28 minutes, until the top is deeply golden and the center feels set when lightly pressed. A toothpick inserted in the middle should come out clean or with a few moist crumbs, not wet batter.
7. Let the cornbread cool in the pan for 10 to 15 minutes. Then lift it out, or cut directly in the pan, into 9 squares or 12 smaller bars.
8. Serve warm, with butter, honey, jam, or alongside a savory main dish.

Tips for clean slices and a tender crumb

• For the neatest edges, cool the cornbread before slicing. Warm cornbread is delicious, but it can crumble more easily.
• If you like a slightly richer flavor, brush the top with a little melted butter as soon as it comes out of the oven.
• To make the cornbread more savory, reduce the sugar to 2 tablespoons and add 1/2 cup shredded cheddar or 2 tablespoons chopped scallions.
• If you do not have buttermilk, use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Let it stand for 5 minutes before mixing.

Serving ideas

These cornbread slices are easy to serve at the table or pack into a lunchbox. Try them with a bowl of chili, turkey soup, barbecue, baked beans, or scrambled eggs. For brunch, pair them with fruit salad and soft scrambled eggs. For dessert-style serving, add butter, honey, or a spoonful of fruit preserves.

Storage notes

• Room temperature: Store cooled cornbread in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days. Warm slices briefly in the microwave or a low oven before serving.
• Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature or reheat from frozen in a 300°F oven until warmed through.

For the best texture, avoid overbaking. Cornbread is ready when the top is golden, the edges pull slightly from the pan, and the center springs back gently when touched.

Sources

• King Arthur Cornbread