Joanna Gaines Cornbread Recipe

This buttery Cornbread is a perfect side dish as well as being surprisingly moist. Using a combination of brown sugar and honey makes the crumb go tender and sweet, which along with the tangy buttermilk adds a rich depth to this bread that is so satisfying alongside a hearty stew.

Joanna Gaines Cornbread Recipe Ingredients

• The Dry Mix:
  • 1 cup (120g) fine cornmeal
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
• The Wet Mix:
  • 1/2 cup (8 Tbsp) unsalted butter, melted and slightly cooled
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 Tablespoons (30ml) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature

How To Make Joanna Gaines Cornbread Recipe

1. Prep the oven: Preheat your oven to 400°F (204°C). Grease a 9-inch square baking pan lightly with butter or cooking spray and dust with a little flour. Set aside.
2. Whisk the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Make sure there are no lumps of baking soda.
3. Mix the sweet base: In a medium bowl, whisk the melted (and slightly cooled) butter, brown sugar, and honey together until the mixture is completely smooth and thick.
4. Add the liquids: Whisk the egg into the butter-sugar mixture until combined. Finally, whisk in the room temperature buttermilk until smooth.
5. Combine: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently just until combined. Crucial: Avoid over-mixing; stop as soon as the dry flour streaks disappear to keep the bread tender.
6. Bake: Pour the batter into the prepared baking pan. Bake for 20 minutes, or until the top is golden brown and the edges are crispy. A toothpick inserted into the center should come out clean.
7. Serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm with extra butter and honey.

Recipe Tips

• Room Temperature Rule: The egg and buttermilk must be at room temperature. If they are cold, they will solidify the melted butter, causing the batter to separate and the cornbread to bake unevenly.
• The Buttermilk Tang: Do not skip the buttermilk. Its acidity reacts with the baking soda to create the lift and fluffiness. If you don’t have it, make a DIY version with 1 cup milk and 1 tablespoon lemon juice.
• Sweetener Synergy: Using both brown sugar and honey is the secret. Brown sugar adds moisture and a hint of molasses, while honey provides a floral sweetness and helps the crust brown beautifully.
• Skillet Option: For an even crunchier crust, bake this batter in a preheated 9 or 10-inch cast-iron skillet. The hot iron sears the edges instantly.

What To Serve With Joanna Gaines Cornbread Recipe

This Joanna Gaines Cornbread Recipe is the ultimate companion for savory, saucy meals. It is non-negotiable alongside a bowl of Beef Chili or White Chicken Chili, as the sweet crumb balances the spicy heat. For a Southern feast, serve it with BBQ Ribs and Collard Greens. It also works as a breakfast treat; slice it in half, toast it, and slather it with jam or maple butter.

How To Store Joanna Gaines Cornbread Recipe

• Room Temp: Wrap leftovers tightly in plastic wrap or foil and store at room temperature for up to 1 week. It stays surprisingly moist.
• Reheat: Warm individual slices in the microwave for 10-15 seconds to soften the butter inside.
• Freeze: Wrap the baked cornbread tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter.

Joanna Gaines Cornbread Recipe Nutrition Facts

• Calories: 240 kcal
• Fat: 10g
• Carbohydrates: 32g
• Protein: 4g

Nutrition information is estimated per square (9 servings).

FAQs

Try More Recipes:

• Joanna Gaines Tortilla Soup Recipe
• Joanna Gaines Shrimp Boil Recipe
• Joanna Gaines Chili Recipe