Gemma’s Best Ever Cornbread is a golden, buttery delight that strikes the perfect balance between sweet and savory. With its crisp, caramelized edges and tender, moist crumb, every bite is a comforting embrace. The aroma of freshly baked cornbread, infused with hints of honey and toasted cornmeal, will fill your kitchen in just over an hour. Whether served warm with a pat of melting butter or alongside a hearty bowl of chili, this recipe promises to elevate any meal.
This cornbread is not just a side dish—it’s a star. Its rich, slightly nutty flavor and satisfying texture make it a crowd-pleaser for any occasion. In under 25 minutes of prep and 40 minutes of baking, you’ll have a rustic, homemade treat that feels both indulgent and wholesome. Perfect for cozy dinners or weekend gatherings, this recipe is a timeless classic you’ll return to again and again.
Ingredients for Gemma’s Best Ever Cornbread
- 1 3/4 cups (9oz/271g) corn (fresh, tinned, or frozen)
- 1 cup (8floz/225ml) milk (any type works)
- 2 eggs
- 1/4 cup (2 ½ oz/71g) honey (substitute with maple syrup if preferred)
- 1/4 cup (2oz/57g) butter, divided and melted
- 1 1/2 cups (7 1/2oz/213g) sharp cheddar cheese, grated
- 2 large jalapeño peppers, chopped (remove seeds for less heat)
- 1 cup (5oz/142g) fine yellow cornmeal
- 3/4 cup (3 ¾oz/105g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the corn: Roughly blend the corn into small chunks using a food processor or knife. Set aside.
- Mix wet ingredients: In a medium bowl, whisk together the milk, eggs, honey, and 2 tablespoons of melted butter.
- Add mix-ins: Stir in the blended corn, grated cheddar, and chopped jalapeños.
- Combine dry ingredients: In a separate bowl, mix the cornmeal, flour, baking powder, and salt.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Prepare the skillet: Place the remaining 2 tablespoons of butter in a 10-inch skillet or cake pan. Heat in the oven for 5 minutes.
- Bake: Pour the batter into the hot skillet. Bake for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove from the oven and let stand for 15 minutes before serving.
- Store leftovers: Keep in an airtight container at room temperature for up to 4 days or freeze for up to 8 weeks. Thaw at room temperature and warm before serving.
Perfect Pairings: Serving Suggestions
This cornbread is a versatile side that pairs beautifully with chili, BBQ ribs, or a hearty soup. For a Southern-inspired meal, serve it alongside collard greens and fried chicken. You can also enjoy it as a snack with a drizzle of honey or a smear of butter for extra indulgence.
Spice It Up: Recipe Variations
Want to switch things up? Try adding crumbled bacon or diced bell peppers for a savory twist. For a sweeter version, swap the jalapeños for 1/2 cup of corn kernels and add a tablespoon of sugar. If you’re dairy-free, use plant-based butter and cheese alternatives without compromising on flavor.
Keep It Fresh: Storage and Reheating Tips
Store leftover cornbread in an airtight container at room temperature for up to 4 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 8 weeks. Reheat in the oven at 350°F (175°C) for 10 minutes or in the microwave for 20-30 seconds until warm and soft.
Quick Tips for Success
For the best texture, avoid overmixing the batter—just combine until the ingredients are incorporated. Preheating the skillet with butter ensures a crispy, golden crust. If you don’t have a skillet, a 9-inch cake pan works just as well. Don’t skip the resting time after baking; it helps the cornbread set perfectly.
Common Questions Answered
Can I use frozen corn? Absolutely! Just thaw and drain it before blending. Don’t have fresh jalapeños? Substitute with 1-2 tablespoons of pickled jalapeños or omit them entirely. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend. Enjoy experimenting!
Gemma’s Best Ever Cornbread
Ingredients
- 1 3/4 cups corn (fresh, tinned or frozen)
- 1 cup milk (8floz/225ml)
- 2 eggs
- 1/4 cup honey (2 ½ oz/71g)
- 1/4 cup butter divided then melted
- 1 1/2 cups sharp cheddar cheese grated
- 2 jalapeno pepper large, chopped
- 1 cup yellow corn meal fine
- 3/4 cup all-purpose flour (3 ¾oz/105g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Pre-heat the oven to 400°F (200°C).
- First, roughly blend the corn until it is in small chunks. You can do this in a food processor or by hand with a knife. Set aside.
- In a medium bowl whisk together the milk, egg, honey and 2 tablespoons of butter, melted.
- Next stir in the blended corn, grated cheddar, and chopped jalapeños.
- In a separate bowl, mix together the cornmeal, flour, baking powder, and salt.
- Add the dry ingredients into the wet and whisk together until just combined. Take care not to over mix.
- Place the remaining 2 tablespoons of butter into a 10-inch skillet or cake pan and heat in the oven for 5 minutes.
- Pour the batter into the hot skillet.
- Bake the cornbread for 35-40 minutes or until it’s golden brown.
- Remove from the oven and let stand for 15 minutes before serving.
- Store any leftover cornbread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 8 weeks. To thaw, remove from the freezer and let stand at room temperature until soft. Warm and enjoy.
