Homemade Cornbread

What defines the perfect slice of cornbread is a little different for everybody. Here at Delish, we want it to be thick, tender, just a little bit sweet, and not at all dry. We also believe that cornbread should be simple, a side you can whip up quickly to serve with chili or smoky beans that takes way less time than making homemade rolls. THIS is that perfect recipe. Whether you’re serving it plain or with honey butter (and we strongly suggest that you do!), we know you’ll return to it again and again.

Top tips for making the best cornbread.
— Use the right cornmeal. When you're shopping, look for stone-ground cornmeal. It has a coarser texture and more flavor than finely ground cornmeal, which means it will add a great corn flavor to your cornbread.
— Add a touch of sugar. Adding in a bit of brown sugar not only helps balance the flavor, but also helps keep the cornbread tender.
— Use butter and oil. Butter adds rich flavor and the oil helps keep the cornbread tender. We use salted butter in this recipe, but if you only have unsalted, add an extra 1/4 teaspoon of salt.

Variations.
One of the best things about cornbread is how easy it is to adapt and adjust. If you’re looking to mix things up, here are some ideas:
— Bacon jalapeño. For a smoky-spicy version, add in a few crumbled pieces of cooked bacon and 2 finely chopped jalapeños.
— Green chile. Stir in a small can of drained green chiles for a Southwestern flavor.
— Easy cheesy. Mix in 1 cup of shredded cheddar or pepper Jack for cheesy cornbread, which is especially good with chili.

Storage.
Cornbread will stay fresh in an airtight container for up to 3 days or can be frozen for 2 months. Wrap in foil and bake in 350° oven until heated through or reheat in a buttered skillet for maximum crunchy, griddled goodness.

Made this? Let us know how it went in the comments below!