This Trader Joe’s Corn Bread recipe is a sweet and moist recipe, which is made with fine cornmeal and buttermilk. It’s a classic, foolproof recipe, ready in about 40 minutes.
Trader Joe’s Corn Bread Recipe Ingredients
- 1 cup (120g) fine cornmeal
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/3 cup (67g) packed light or dark brown sugar
- 2 Tablespoons honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
How To Make Trader Joe’s Corn Bread
- Prep the oven and pan: Preheat your oven to 400°F (204°C). Grease and lightly flour a 9-inch square baking pan.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate medium bowl, whisk the melted butter, brown sugar, and honey together until smooth. Then, whisk in the egg until combined, followed by the buttermilk.
- Make the batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to over-mix the batter.
- Bake the cornbread: Pour the batter into the prepared baking pan. Bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm with butter and honey.
Recipe Tips
- How do you get a super moist cornbread? The key is using buttermilk, which adds moisture and a slight tang for a tender crumb. It’s also very important not to over-mix the batter, which can make the cornbread tough.
- Can I make this in a skillet? Yes, and it’s highly recommended for an extra-crunchy crust! Bake the batter in a well-greased 9 or 10-inch oven-safe skillet at the same temperature and for the same amount of time.
- What can I add to this cornbread? For a savory version, try folding in 1 cup of shredded cheddar cheese or a chopped jalapeño. For a sweeter treat, add 1 cup of fresh blueberries to the batter.
- What if I don’t have buttermilk? You can easily make a DIY substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup, then add enough whole milk to measure 1 cup total. Let it sit for 5 minutes before using.
What To Serve With Corn Bread
This cornbread is a classic American side dish, perfect for sopping up sauces and gravies. It’s a perfect partner for:
- A hearty bowl of chili or beef stew
- BBQ pulled pork or ribs
- Southern fried chicken
- A simple bowl of pinto beans
How To Store Corn Bread
- Room Temperature: Wrap leftover cornbread tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for up to one week.
- Freeze: For longer storage, you can freeze the baked and cooled cornbread. Wrap it securely and it will keep for up to 3 months. Thaw overnight in the refrigerator before warming.
Corn Bread Nutrition Facts
- Serving: 1 slice (1/9th of recipe)
- Calories: 280 kcal
- Carbohydrates: 40g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 7g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is almost always the result of either over-mixing the batter, which develops too much gluten, or over-baking. Mix only until the wet and dry ingredients are combined, and start checking for doneness at the 20-minute mark.
This recipe calls for fine cornmeal, which results in a tender, more cake-like texture. Using a medium or coarse grind cornmeal will produce a cornbread that is more rustic and crumbly.
Yes, you can substitute an equal amount of granulated white sugar. However, the packed brown sugar adds extra moisture and a subtle molasses flavor that contributes to the rich, tender texture of the cornbread.
Try More Recipes:
- Trader Joe’s Pumpkin Pie Recipe
- Trader Joe’s Turkey Meatballs Recipe
- Trader Joe’s Turkey Bolognese Recipe
Trader Joe’s Corn Bread Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy9
servings10
minutes20
minutes280
kcalA sweet, moist, and tender cornbread with a crispy, golden crust, made easy with buttermilk and brown sugar.
Ingredients
1 cup fine cornmeal
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter, melted
1/3 cup packed brown sugar
2 Tbsp honey
1 large egg
1 cup buttermilk
Directions
- Preheat oven to 400°F. Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the melted butter, brown sugar, and honey until smooth. Whisk in the egg, then the buttermilk.
- Pour the wet ingredients into the dry and whisk until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 20 minutes, until a toothpick comes out clean.
- Cool slightly before slicing and serving.
Notes
- The most important tip for tender cornbread is not to overmix the batter. A few small lumps are perfectly fine.
- For an extra crispy crust, bake this cornbread in a preheated and well-greased 9 or 10-inch cast-iron skillet.
- Using room temperature egg and buttermilk will help the ingredients combine more evenly for a better texture.
