Baked Johnson Cornbread
A golden, moist cornbread with a subtle honey sweetness, baked to a perfect crust. This american-inspired quick meals ready in about 45 minutes pairs yellow cornmeal, all-purpose flour, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 large egg
Instructions
- Step 1: Preheat oven to 375°F (190°C) and grease an 8-inch square baking dish.
- Step 2: Whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt in a large bowl.
- Step 3: In a separate bowl, whisk 1 cup buttermilk, 2 tablespoons melted butter, 2 tablespoons honey, and 1 large egg until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding overmixing.
- Step 5: Transfer the batter to the prepared baking dish and bake for 25-30 minutes until golden and a toothpick inserted comes out clean.
- Step 6: Let cool for 10 minutes before slicing.
Frequently asked questions
How long does Baked Johnson Cornbread take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Johnson Cornbread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow cornmeal from drying out.
Can I substitute ingredients in Baked Johnson Cornbread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Johnson Cornbread for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Johnson Cornbread?
American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is the best cornbread I've ever made. The texture was spot on.
- ★★★★★
Easy and delicious. Made it for a potluck and everyone asked for the recipe.
- ★★★★★
Perfectly moist and flavorful! My family loved it as a side for chili.
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