Cornbread

Cornbread has a way of turning a simple meal into a little celebration. With its golden crust and tender crumb, it brings pure comfort from oven to table.

This version keeps it easy and dependable, the kind of bread Nonna would set down with no fuss—just warm, honest, and quick to disappear.

Crisp on top and soft inside, it’s the side that makes soups, roasts, or even a weeknight dinner feel like company. The recipe ahead walks through the easy steps and a few tips for getting that perfect texture.

Ingredients

This rustic cornbread bakes up golden and tender, with chewy sun-dried tomatoes and fresh ribbons of basil for a bright finish. Gather these ingredients and you’ll be ready to make it:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup extra-virgin olive oil
• 3/4 cup sun-dried tomatoes, chopped
• 1/3 cup fresh basil, thinly sliced
• 1/4 teaspoon freshly ground black pepper

Instructions

Warm, quick, and simple—this cornbread mixes up in one bowl and bakes into a golden loaf dotted with chewy sun-dried tomatoes and fresh basil ribbons. Follow these easy steps for a rustic, savory bread to share:

1. Preheat and oil your pan: Preheat the oven to 400°F (200°C) and lightly oil an 8×8-inch baking dish with a little of the extra-virgin olive oil so the cornbread won’t stick.
2. Combine the dry ingredients: In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine salt, 1 tablespoon granulated sugar and 1/4 teaspoon freshly ground black pepper until evenly mixed.
3. Whisk the wet ingredients: In a separate bowl beat 2 large eggs with 1 cup buttermilk and the remaining extra-virgin olive oil until smooth and a little frothy.
4. Mix wet and dry: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined and you no longer see dry streaks—don’t overmix or the bread can get dense.
5. Prepare the add-ins: Chop 3/4 cup sun-dried tomatoes into bite-sized pieces and thinly slice 1/3 cup fresh basil, then fold most of both into the batter, reserving a few pieces for the top.
6. Transfer to the dish: Spoon the batter into the prepared baking dish, smooth the top, and scatter the reserved sun-dried tomato pieces and a few basil ribbons over the surface for a pretty finish.
7. Bake until golden: Bake at 400°F (200°C) for about 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Rest briefly: Let the cornbread cool in the pan for 10 minutes so it firms up, then run a knife around the edge and lift it out to cool a little more before slicing so the crumb holds together.
9. Serve warm: Slice into squares and enjoy while the tomatoes are chewy and the basil is fragrant—this is lovely on its own or tucked alongside a soup or salad.

Tweaks and Additions

Small, friendly tweaks can take this rustic cornbread from lovely to unforgettable—mix and match a few depending on what’s in your kitchen and how hungry you are. Here are eight simple ingredient swaps and additions to try.

• Add Pecorino or Parmesan: Fold in 1/2–3/4 cup finely grated Pecorino Romano or Parmesan for a salty, savory boost that plays beautifully with the sun‑dried tomatoes and basil.
• Swap some buttermilk for ricotta: Replace 1/2 cup of the buttermilk with 1/2 cup whole‑milk ricotta to make the crumb extra tender and slightly creamier without changing the method.
• Fold in fresh or frozen corn kernels: Stir 3/4–1 cup drained fresh or frozen corn into the batter for little sweet bites and a lovely textural contrast.
• Add crispy pancetta or bacon: Cook 3–4 ounces diced pancetta or bacon until crisp, drain, cool, then fold into the batter for smoky, savory pockets of flavor.
• Brighten with lemon zest and a touch of honey: Add 1 teaspoon finely grated lemon zest and 1 tablespoon honey to the wet ingredients to lift the flavors and balance the tomatoes’ tang.
• Include chopped olives for brine: Fold in 1/3–1/2 cup chopped Kalamata or Castelvetrano olives for a salty, Mediterranean note that pairs well with basil.
• Give it a mild heat and oniony lift: Stir in 2–3 thinly sliced scallions or 1/4 cup finely minced shallot plus a pinch of red pepper flakes for gentle warmth and aroma.
• Finish with olive oil and flaky sea salt: Before baking, brush the top with a little extra‑virgin olive oil and sprinkle flaky sea salt so the crust turns glossy and the flavors pop.