Homemade Sweet Cornbread Recipe | Buns In My Oven (2024)

FAQs

What temperature do you cook homemade cornbread on in the oven? ›

A cast iron skillet is your best choice for cornbread

The benefit of using cast iron is that it retains heat really well, helping to make the batter nice and crispy around the edges. Cast iron can also withstand abrupt temperature changes better than glass.

By letting the cornbread batter sit at room temperature before baking, the cornmeal has some extra time to absorb the flavor from the other ingredients, and the baking powder gets a head start. I love using my cast-iron skillet for cornbread and preheat it before adding my batter.

Spread the thick batter in your prepared pan, and bake the cornbread for 20 to 25 minutes, checking it at 20 minutes. When done, the edges will be lightly browned and just beginning to pull away from the pan. A toothpick or paring knife inserted into the center should come out clean.

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.

Skillet cornbreads are meant to be denser and flatter than those baked in square or loaf pans. For that reason, they don't generally require baking powder or white flour, relying instead on a small amount of baking soda to keep the bread from being pancake-thin.

Can you bake at 350 in a glass pan? Yes, you can, but you may need to adjust the baking time.

Oil changes cornbread's texture

Using oil will make your cornbread tender and moist while butter will give you heavier bread. Why do you get such different qualities from these fats? This is largely due to the fact that at room temperature, oil is a liquid while butter is a solid.

Cast iron works best because it gets hot and stays hot, helping your cornbread to cook evenly and giving it that tasty crispy, golden-brown crust you know and love.

Why does my cornbread always sink in the middle? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

Cover with aluminum foil to avoid burning and to keep the bread from getting too dry. Bake in a 350-degree F oven for 10 minutes, or until bread is warmed through. For best results, do not exceed 15 minutes of oven time.

“JIFFY” Yellow Cake Mix (9 oz)

Increase the baking temperature from 350°F to 375°F.

If you're looking for a quicker, more even way to cook cornbread, try using a convection oven! Just be sure to lower the baking temperature by 25°F and cook for the same amount of time.

Make sure the cornbread has fully cooled down before you store it. Wrap the loaf in aluminum foil or plastic wrap two times, and then place it in a zip-tight plastic bag. Make sure to eliminate all the air as you seal it. Cornbread will last up to three days stored at room temperature.