Now that summer is in full swing, I’m constantly dreaming about barbecue. We’re pretty spoiled around here during the summertime, because both my husband and my oldest son are more than willing to fire up the grill or smoker. So we regularly enjoy delicious ribs, pork, brisket, and other delicious barbecued delights for dinner (eaten outside to enjoy the lovely weather, of course!) And that works out just fine for me, because all I have to worry about is whipping up a few side dishes!
And that brings us to today’s post! Today I’ll be sharing the recipe for one of my all-time favorite side dishes for barbecue—cornbread. But this isn’t just any cornbread! This particular cornbread recipe was given to me just a few years ago by my niece Ashley. And once I tasted it, I knew I would never go back to the way I used to make cornbread. (Honestly, this cornbread is so good, I don’t even remember how I used to make it!)
So what’s so special about it, you ask? It’s a bit sweeter than other kinds of cornbread I’ve had, and more cake-like too. It’s light and fluffy and delicious on it’s own, but when it’s slathered in a generous amount of honey butter, it’s simply divine! And good news for the gluten-free crowd—this cornbread tastes every bit as good when you make it with a gluten-free baking mix in place of the flour. (And we all know how rarely that happens!)
So if you’re looking for a side dish to make for a barbecue or cookout this summer, I highly recommend giving this cornbread a try. (Just make sure to keep the recipe handy, because you’ll probably end up with a few requests!) ;-)
How To Make The Most Amazing Cornbread
Start by combining the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl.
Make a well in the center of the dry ingredient mixture, then pour the oil, melted butter, beaten eggs, and milk into the well.
Stir the wet and dry ingredients together just until they come together into a batter.
Pour the batter into a greased 9×13” baking pan, then bake at 350° for 45-50 minutes.
Let the finished cornbread cool for at least 15 minutes or so before slicing and serving.
Want To Make A Smaller Batch?
The recipe above feeds a small army, so feel free to cut this recipe in half if you’re not feeding a crowd. Once you’ve mixed up a half-batch of the cornbread batter, pour it into an 8×8” pan and bake at 350° for 30-35 minutes.
What’s your go-to side dish for a barbecue?
ASHLEY’S AMAZING CORNBREAD
Ingredients
- 1 cup cornmeal
- 3 cups flour
- 1 1/3 cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2/3 cup oil
- 6 tbsp butter melted
- 2 eggs beaten
- 2 1/2 cups milk
Instructions
- In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients, and add the oil, butter, eggs, and milk.
- Stir just until combined.
- Pour the batter into a greased 9×13” baking pan.
- Bake at 350° for 45-50 minutes.
This will go so well with your “secret ingredient” Barbecue sauce on some ribs this weekend! I could practically make a meal of just Yankee cornbread with honey butter, but also love those ribs…and a sweet, creamy cabbage slaw too. Cooking just for the 2 of us, so will likely have enough BBQ sauce left to put on some chicken later, and maybe enough cornbread left to go with it! What a treat! Thanks!
Please log in or create a free account to comment.I agree that they go together so well. Enjoy the treats. :-)
Please log in or create a free account to comment.That is the same recipe my grandma taught me when I was young. It is the best cornbread I have ever eaten. I have made it with gluten free flour and it is still good.
Please log in or create a free account to comment.My favorite cornbread is 2 boxes jiffy cornbread mix, 1 c frozen corn, 1 c sour cream, 4 tablespoons melted butter and 2 eggs. Mix all together and divide batter in muffin tins. Bake 400 for 15-20 minutes or until done and golden brown. I think I’m going to try your recipe and the honey butter. It sounds delicious. Love all these recipes you send out.
Please log in or create a free account to comment.Pinned this as soon as I saw it and just made it tonight…YUM. I am south of the Mason-Dixon as well, but I LOVE sweet cornbread (must be because my Daddy was a Yankee…) Going in my recipe box- it’s a keeper!
Please log in or create a free account to comment.PS- it’s on the dense side, but that’s not a mark against it at all in my book- I like it that way.
Please log in or create a free account to comment.I’ve never tried cornbread but it looks delicious. I’m wondering if it could be adapted for the Instant Pot.
Please log in or create a free account to comment.I was born below the Mason Dixon Line, but I love sweet cornbread, and proud of it.
Please log in or create a free account to comment.I’m one of those southern gals also. I do not like sweet cornbread, would not touch a box of jiffy mix. But hey, we are all different and that is what makes the world go around. How boring life would be if we were all the same and had the exact likes and dislikes. Love you Jillee!!!!
Please log in or create a free account to comment.We call that Yankee cornbread, way too much sugar in it. Here’s our family cornbread recipes
1 1/2 cups cornmeal ( we always lightly toast the cornmeal in the oven for a nutty flavor, be careful or to scorch or burn it)
2 1/2 cups flour
3 tablespoons raw honey
2 tbsp baking powder
1 tsp salt
1/2 cup bacon grease or oil
1 stick butter melted
2 eggs beaten with the cooled butter and oil
2 1/2 cups buttermilk
Mix all the dry ingredients together in large bowl, while stirring , slowly add the wet ingredients with the honey being last. Mix till well incorporated. Grease a medium cast iron skillet(if you have one) otherwise a 9×13 baking pan will do. Grease it and lightly dust with cornmeal, pour in the cornmeal batter. Bake at 350 for 35-40 minutes or so. We love to add pork cracklins’ or fresh roasted corn kernels to ours for added flavor.
Please log in or create a free account to comment.Thanks, but we LOVE our Yankee cornbread recipes, and would opt for those every single time over the Southern non-sweet iron skillet type! Some of the best Yankee cornbread I’ve ever had can be found in America’s oldest restaurant, the Union Oyster House in Boston, MA.
Please log in or create a free account to comment.Thank you for sharing your sweet cornbread recipe. I love trying new recipes and will surely make this one! Thank you for all your ideas and suggestions!
Please log in or create a free account to comment.I, also, am from the south where I grew up on southern cornbread. I do love it but also love sweet cornbread. I am going to have to make this one as it sounds and looks delish. Thank you for this one!!!
Please log in or create a free account to comment.In the south we born ‘n bred southerners call this Yankee cake. We dare not put sugar or flour in due to fear of a ghostly visitation by our immigrant great-great-great-great-grandparents. :-)
Please log in or create a free account to comment.Well, here in the North, our ancestors feel just the opposite! :-)
Please log in or create a free account to comment.That sweet cornbread would be anathema down south, where we like our coarse cornbread made without sugar!
Please log in or create a free account to comment.And, you can keep it! Here in the North we don’t begrudge Southerners their cornbread, we’d just rather have the sweet cornbread.
Please log in or create a free account to comment.My favorite side dish to take is Spaghetti salad, course you can use any pasta shape, I use rotini a lot. Fix the pasta according to package, let cool. I add cucumbers , shredded carrots, chopped celery, red onion, any veggies that appeal to you like peppers. I add a bottle of zesty Italian dressing, and salad surprise (in the spice Isle) mix it all up throw in the fridge until time to eat. My mom used to add shredded cheese and cubes of ham also. I’m always asked to bring it to family bbq’s.
Please log in or create a free account to comment.Thank you for this recipe. I had it one summer when a friends daughter made it at our lakehouse. It was so good but never knew what she put in it. Going to be making soon.
Please log in or create a free account to comment.Make cornbread in muffin shape, cut in half (top /bottom), butter cut side place in Hot cast iron skillet till crisp on pan side. Nice crunch crunch. New York City Style with coffee.
Please log in or create a free account to comment.We like pan-toasted cornbread too, in any shape. We used to use an indoor grill with flat plates to grill bagels & Kaiser rolls/water rolls/hard rolls also. The weight of the grill plates flattened the bagels and rolls making them even more crispy and tasty. So good. Now I’m craving those AND craving a NY egg cream too—will make a big one tonight with some U-Bet syrup!
Please log in or create a free account to comment.I prefer more corn and not as much flour in my corn bread. But here’s a way to improve any corn bread!
Please log in or create a free account to comment.Don’t you just love secret ingredients?I’ve made any cornbread taste better by adding a my secret ingredient: a can of Cream-Style Corn!
yes the Cream style corn is the best.
Please log in or create a free account to comment.Is the sugar a necessary item? I’m not a fan of sweet cornbread and would prefer to make this without the sugar? Is that possible?
Please log in or create a free account to comment.No. The whole point of sweet cornbread is that it is Sweet! Use a Southern cornbread recipe instead.
Please log in or create a free account to comment.Isn’t flour one of the things that people on a gluten free diet must ignore. May have my terms mixed up so sorry if this is my error.
Please log in or create a free account to comment.There is Gluten free baking mixes and flour now days.
Please log in or create a free account to comment.What those of us with Celiac have to avoid are the grains wheat, rye, and barley, as they contain gluten, which is what our immune system reacts to. It is not an allergy, but an intolerance, which is a more insidious, longer term issue than an allergic reaction. Flour can be made out of a number of other ingredients, from nuts and beans to non gluten grains. Or any mix of those items. It used to be, that we were constrained to mix our own blend of flour, and amounts would vary, making recreating favorite recipes very difficult. Now, there are some very good 1 to 1 flour mixes on the market, making gluten free baking much easier. As well as some very good gluten free mixes for things like cake, brownies, muffins and the like.
Please log in or create a free account to comment.Is your cornbread gluten free? I have tried the gluten free cornmeal. Just not the same. If I have a GF recipe I would love it
Please log in or create a free account to comment.That would only be gluten free if you use gluten free flour. But you may need more liquid. Google gf cornbread for a recipe that suits your needs. Personally I make a skillet cornbread that has no flour of any kind to begin with. You can always adjust sugar to your taste, I use stevia baking blend.
Please log in or create a free account to comment.This is my favorite side dish.
Please log in or create a free account to comment.https://theimpossible-quiz.co/
This is not cornbread but corn cake.
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