3 Ingredient Cornbread

This 3 Ingredient Cornbread is easy to throw together in a pinch and is delicious served with collard greens, chili, or simply with butter.

Cornbread is a beloved staple in many households, loved for its comforting aroma and delicious. Served alongside a hearty bowl of chili or our famous Collard Greens with Smoked Turkey, cornbread always hits the spot. And what’s even better?

This 3-ingredient cornbread recipe simplifies the process without sacrificing any of the taste. With just a few basic ingredients, you can whip up a batch of homemade cornbread that’s sure to impress.

Why You’ll Love This

There’s something magical about the simplicity of a 3-ingredient cornbread recipe. Not only does it make baking a breeze, but it also allows the natural flavors of the ingredients to shine through.

With just buttermilk, cornbread mix, and eggs, you can create a moist and flavorful cornbread that’s perfect for any occasion. Plus, the minimal ingredient list means you can whip up a batch whenever the craving strikes, without having to make a trip to the store.

What Kitchen Tools Are Needed For This Recipe

To make this 3-ingredient cornbread, you’ll need:

• Mixing bowl
• Whisk or fork
• Baking dish or cast-iron skillet
• Oven

What Ingredients Are Need

All you need to make this delicious cornbread are three simple ingredients:

• 1 cup buttermilk
• 2 cups cornbread mix
• 1 egg

How To Make It

1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C). Grease a baking dish or cast-iron skillet and set it aside.
2. Mix the Ingredients: In a mixing bowl, whisk together the buttermilk and eggs until well combined. Gradually add the cornmeal to the mixture, stirring until smooth. Optional, add some vegetable oil for richness.
3. Pour into Baking Dish: Pour the batter into the prepared baking dish or skillet, spreading it out evenly with a spatula.
4. Bake: Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Serve: Allow the cornbread to cool slightly before slicing and serving. Enjoy warm with butter, honey, or your favorite toppings.

Helpful Tips

• For a richer flavor, you can use full-fat buttermilk in this recipe.
• If you prefer a sweeter cornbread, you can add a tablespoon or two of sugar to the batter.
• Be sure not to overmix the batter, as this can result in a tough texture. Mix just until the ingredients are combined.

History Behind This Recipe

Cornbread has been a staple in Southern cuisine for centuries, with roots tracing back to Native American cooking. Early settlers in the American South quickly adopted cornbread as a dietary staple due to its affordability and versatility. Over the years, cornbread recipes have evolved, with variations ranging from sweet to savory and everything in between.

Substitutions And Variations

• Add-Ins: Feel free to church up your cornbread by adding in ingredients like shredded cheese, diced jalapenos, or cooked bacon for more fat.
• Flour: If you don’t have cornmeal on hand, you can substitute with all-purpose flour or a combination of both.
• Dairy-Free: For a dairy-free version, you can use almond milk or coconut milk in place of buttermilk.

Frequently Asked Questions (FAQ)

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk in this recipe, but the recipe may vary slightly.

Can I make this recipe gluten-free?

Yes, you can use gluten-free cornmeal to make this recipe gluten-free. Just be sure to check the label to ensure it’s certified gluten-free.

Can I make this recipe vegan?

While eggs are a key ingredient in this recipe, you may be able to substitute them with a vegan egg replacer or mashed banana for a vegan-friendly version.

Storage Instructions

Store any leftover cornbread in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap it tightly in plastic wrap and freeze for up to 3 months. Simply thaw and reheat before serving.