My Cornbread.
I have been tinkering with my cornbread recipe for years. I have reduced the sugar, but too much, and scaled that back up a little. I played with the cornmeal to flour ratio. I tried white cornmeal, but it looked pallid. A combination of both baking powder and baking soda tasted too much like those levening agents. More tinkering to achieve the perfect balance.
I’ve arrived at what makes my cornbread the best (immodest, I know); that perfect balance plus cream and butter — no calories were spared! If you decide to use skim milk or less butter, it won’t be the same. Don’t come crying to me.
A friend recently asked if I would make it for a dinner party; I made a double batch. Every piece disappeared and the reviews were stellar. So, I am going to stop futzing with the recipe and share it with you now. Enjoy!
~ David
David’s Cornbread
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Ingredients
- 1 cup heavy cream
- 2 teaspoons lemon juice
- 1 cup flour
- 1 cup yellow cornmeal
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- large pinch salt
- 8 tablespoons unsalted butter, melted
- 2 eggs
Instructions
- Whisk together the cream and lemon juice in a medium bowl. It should begin to thicken/curdle. Set aside.
- Preheat oven to 375°F. Grease an 8-inch square baking pan and line with parchment paper.
- In a large bowl, whisk together the dry ingredients. Add melted butter and egg to the cream mixture and whisk, then fold this into the dry ingredients until just combined.
- Spoon the batter into the prepared pan and bake for 28-30 minutes or until a tester comes out clean. Serve warm or at room temperature.
- Makes 16 servings. (Or, as my friend Michael in Georgia says, “Serves 1.”)
- Note: while I use less sugar than most cornbreads call for, it still can be too sweet for some. Try reducing the sugar a bit to accommodate your taste.
© 2025 Copyright Cocoa & Lavender
angiesrecipes
February 15, 2025 at 5:09 amwow the cornbread looks almost like tender sponge cake 🙂 and I meant it in a good way.
Cocoa & Lavender
February 15, 2025 at 7:27 amAnd I took it in a good way! Thanks, Angie!
Mad Dog
February 15, 2025 at 6:02 amI often find that cornbread is too sweet for me, so I’ll definitely try your recipe, with the cream and butter!
Cocoa & Lavender
February 15, 2025 at 7:28 amThis one might still be too sweet for you, Mad Dog — just reduce the sugar to your liking. I did use less sugar than cornbread usually calls for but some still find it sweet. I guess it’s the way of cornbread! My mom’s corn sticks were very much not sweet.
Mimi Rippee
February 15, 2025 at 6:12 amI’m with Angie! It’s like cake! Here in the South, Texas for sure, the cornbread is sweet, plus it’s served with honey butter. Too much.
Cocoa & Lavender
February 15, 2025 at 7:30 amI can’t imagine honey butter on it but I do know that is a tradition. Or just plan honey. Personally, I don’t put anything on this cornbread!
Gaelen McCormick
February 15, 2025 at 8:36 amOk I MUST make this. Heavy cream? Why, yes, thank you. Thanks for sharing!
Cocoa & Lavender
February 15, 2025 at 8:59 amThe cream really makes it so moist and rich! I hope you like it!
Mark
February 15, 2025 at 8:55 amPerfect pairing with a piping hot soup on a cold winter night!
Cocoa & Lavender
February 15, 2025 at 8:59 amNote: Markipedia was not paid to say this! 🤣
CC
February 15, 2025 at 9:27 amI have come upon a cornbread recipe that I actually shared (I loved it that much) and it’s very similar to yours, EXCEPT FOR THE CREAM! Oh dear, this may be the best recipe, indeed! Don’t worry, I wouldn’t change a thing if I try it (I adore cream!) Thanks, David!
David Scott Allen
February 15, 2025 at 10:11 amI’ll need to check it out. The cream — or, more specifically, the lemon cream — really takes this over the top!
Barb
February 15, 2025 at 9:37 amDavid, your cornbread recipe sounds delicious, as butter and heavy cream improve everything! My grandmother would have called it cake (aka Yankee cornbread) since she had always eaten true Southern cornbread. The following article from Serious Eats is the best explanation I’ve ever seen as to why there is such a debate about using sugar and flour in cornbread. Personally, I say let them eat cake! https://www.seriouseats.com/why-southern-cornbread-shouldnt-have-sugar
David Scott Allen
February 15, 2025 at 10:13 amI can’t wait to read about this, Barb. Not being from the South, I have no perspective other than what I made sounds like your corn cake and what my mother made (in a cast iron pan with corn shapes) is corn bread. And butter and cream DO make everything better.
Jean | DelightfulRepast.com
February 17, 2025 at 1:28 pmBarb, thanks for linking that article. I just enjoyed every word of it. I don’t put sugar in mine, but I’d sure enjoy a slice of this and consider it dessert! Looks good!
Eha Carr
February 15, 2025 at 1:48 pmGood Sunday morning as I reach for my first mug of black coffee. Your cornbread looks like a beautiful piece of sponge cake. Am totally ignorant – have never had a piece offered to me, never eaten any 🙂 ! As I do not use cream and try to avoid sugar . . . am just sending best wishes to you both for a good week to come!
Gerlinde de Broekert
February 15, 2025 at 6:34 pmFutzing and tinkering , that’s what I do when I am in my kitchen cooking. My husband loves cornbread, I will try your recipe. Thanks for the words and recipe.
Pauline
February 15, 2025 at 7:06 pmI’m aware of cornbread but it’s not something we eat here in Queensland, not that I know of anyway. It looks like delicious cake, and if you say it tastes great, well I know it does. I’ll be on the lookout for yellow cornmeal and do a little research, to see if it’s actually available here. I think it’s terrific that you have a signature dish like David’s Cornbread, but I know you have others as well. Don’t mess with this recipe, that’s the key. Hope you are having a fabulous weekend.
sherry
February 16, 2025 at 1:13 amI use a recipe from an American cookbook i was given years ago by our Quaker friend in Philly. Always works out well. Cornbread is not really a thing here. I agree about baking soda in particular; it makes food taste a bit weird i reckon.
cheers
sherry
Ronit Penso
February 16, 2025 at 12:01 pmYour cornbread looks perfect – so rich and light at the same time. In general, I prefer mine more on the savory side, but that would not deter me from gobbling this in one go, as your friend Michael suggests! 🙂
Kate
February 16, 2025 at 4:02 pmI’ve been going back and forth on cornbread recipes for years, and eventually landed on Sally’s. It’s pretty close to yours in terms of proportions – though I rarely have buttermilk around so I always sub yogurt. Will have to try it with cream and lemon juice instead.
Inger
February 16, 2025 at 6:25 pmCan’t wait to try this David! I have never found a recipe I like as well as Jiffy and I’d of course much rather have homemade! I promise I won’t lower the fat!
Valentina
February 16, 2025 at 7:00 pmI’m with Christina on the cream. As you know, I love this one. A friend took me out to dinner last night and we had cornbread that was served with chili-honey butter. Delicious. 🙂 ~Valentina
Jean | DelightfulRepast.com
February 17, 2025 at 1:21 pmDavid, that is gorgeous and sounds delicious! It’s what those of us with Southern roots call Northern cornbread. Northern = with sugar; Southern = without sugar. My mother preferred the Northern, but my father the Southern. I’m in the “without sugar” camp myself, but I wouldn’t turn down a piece of this; I’d just skip dessert! Your photos have my mouth watering.
Ben | Havocinthekitchen
February 17, 2025 at 5:34 pmWow, this cornbread does indeed look impeccable, David, and just like I love – so fluffy, light, and crumbly from the inside, and with such a lovely brown (and I guess crisp) crust. I need to give this a try!
Frank | Memorie di Angelina
February 18, 2025 at 4:15 pmBelieve it or not, even if it’s not Italian love cornbread. And if yours is the best, then I know I have to give it a try! Knowing you as I think I do, I don’t think you’d be immodest without very good reason.
Lynn D.
February 18, 2025 at 6:50 pmHave you ever come across Marion Cunninghams’s recipe for cornbread where you pour a cup of cream into the middle of the cornbread batter and then bake it? I haven’t made it in a long time but I highly recommend.