Golden Corral Cornbread Recipe
Golden Corral Cornbread Recipe made easy — fluffy, buttery, and sweet with a crisp golden crust. Perfect for chili, BBQ, or breakfast!
Equipment
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula or wooden spoon.
- Measuring cups and spoons.
- 9x9-inch baking pan or cast-iron skillet.
- Butter or non-stick spray to grease the pot.
- Oven preheated to 375°F (190°C)
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk or milk with 1 teaspoon vinegar added
- 2 large eggs
- 1/3 cup melted butter unsalted
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract not compulsory but beautiful to smell
Instructions
Step 1 – Preheat and Prepare
- Preheat your oven to 375°F (190°C). Butter or non-stick spray a baking dish or skillet lightly. When you have a cast-iron skillet, you can place it in the oven just a little by placing the batter in the pan so that you can get that crispy edge.
Step 2 – Mix Dry Ingredients
- Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Ensure that they are well mixed to avoid lumping.
Step 3 – Mix Wet Ingredients
- Whisk the eggs, buttermilk, butter and oil (or vanilla) in another bowl. Butter gives it that bakery style and the oil keeps the bread moist.
Step 4 – Combine
- Add the wet mixture to the dry mixture. Gently mix all together until mixed only once- do not overmix. The batter must be thick and a little bit bumpy.
Step 5 – Bake
- Add batter to your prepared pan or skillet. Bake 25-30 minutes or until the top turns golden brown and a toothpick pulled out of the center comes out clean.
Step 6 – Cool and Serve
- Allow the cornbread to cool down for approximately 10 minutes, then cut. Warm with butter, honey, or even drizzles of maple syrup, should you be feeling fancy.