I love a moist, slightly sweet cornbread with a tender crumb — this Boston Market–style cornbread hits that mark every time. It’s easy to pull together with pantry staples, bakes in about 25 minutes, and pairs beautifully with hearty mains or a simple honey drizzle. For a classic New England dessert pairing, try serving it alongside a classic Boston cream pie for a comforting finish.
Why Make This Recipe
- Flavor: It delivers a buttery, gently sweet corn flavor with a soft interior and light golden crust.
- Convenience: Ready from pantry to table in under an hour using a single mixing bowl and an 8-inch pan.
- Versatility: Use it as a side, a base for dressings, or crumble it into soups and casseroles. I especially love using leftovers crumbled into a warm bowl of chili.
- Crowd-pleaser: Mild sweetness and tender texture make it popular with kids and adults alike.
- Pairing potential: It’s a perfect complement for potlucks and holiday spreads — and it tops a great cornbread chili casserole well, as shown in this cornbread chili casserole idea.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Total time: 35 minutes (including cool time)
- Servings: 9 squares (8-inch pan)
- Difficulty: Easy
- Method: Whisk dry ingredients, whisk wet separately, combine gently, bake at 375°F (190°C) in an 8-inch square pan, then cool briefly before cutting.
My Experience Making This Recipe
I tested this recipe several times to match the soft, moist texture I remember from Boston Market, adjusting fat and liquid to avoid a crumbly dry finish. The biggest discovery was that a small amount of melted butter and a touch of granulated sugar keep the crumb tender while still browning nicely.
How to Make Boston Market Cornbread
Start by preheating the oven to 375°F (190°C) and greasing an 8-inch square pan or lining it with parchment. Whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt. In another bowl, beat 2 large eggs with 1 cup milk (or buttermilk for tang), 1/4 cup melted unsalted butter, and 2 tablespoons sour cream if you like extra moistness. Fold wet into dry until just combined — small lumps are fine — then pour into the pan and bake 20–25 minutes until a toothpick comes out clean and the top is golden. Let rest 10 minutes before cutting; this lets the crumb set for clean squares. For a savory twist, fold in 1/2 cup shredded cheddar and 1 diced jalapeño before baking.
Expert Tips for Success
- Measure carefully: Use the spoon-and-level method for flour to avoid a dense loaf; 1 cup flour weighed is about 120 g if you prefer precision.
- Don’t overmix: Stir until just combined; overworking develops gluten and yields tough cornbread.
- Use fresh leavening: Baking powder older than six months loses lift; replace it if unsure.
- Pan and oven: An 8-inch metal pan conducts heat well and gives a nicely browned edge; use an oven thermometer to verify 375°F.
- Learn from pastry technique: If you want a creamier dessert finish or to practice custard skills, see how others handle fillings in this Boston Cream Pie Cupcakes recipe for inspiration on texture control.
How to Serve Boston Market Cornbread
- Classic dinner side: Serve warm with butter and honey alongside roasted chicken, brisket, or a bowl of chili.
- Holiday dressing base: Crumble cooled cornbread into a savory dressing for Thanksgiving; see a tested cornbread dressing approach that tastes just like Southern holidays.
- Casual brunch: Top with whipped butter and maple syrup, and serve with scrambled eggs and bacon.
- Presentation tip: Cut into even 2-inch squares and arrange in a warm basket lined with a clean tea towel for a cozy family table.
Storage and Reheating Guide
- Short-term: Store cooled cornbread at room temperature in an airtight container or wrapped in foil for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days; wrap tightly to prevent drying.
- Freezing: Wrap individual squares in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter.
- Reheat: For best texture, reheat slices in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven; microwave for 20–30 seconds for a quick warm-up but expect a softer crust.
Recipe Variations
- Gluten-free: Replace the cup of all-purpose flour with 1 cup gluten-free all-purpose flour (1:1 blend) and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
- Dairy-free / vegan: Use 1 cup unsweetened almond or oat milk + 1 tablespoon apple cider vinegar (let sit 5 minutes) instead of milk, replace melted butter with 1/4 cup neutral oil, and use a flax egg (1 tbsp flax + 3 tbsp water per egg).
- Cheesy jalapeño: Fold in 3/4 cup sharp cheddar and 1 diced, seeded jalapeño for a spicy, savory loaf.
- Sweeter skillet version: Add an extra 2 tablespoons sugar and bake in a preheated 9-inch cast-iron skillet for a crispier edge and buttery flavor.
Nutritional Highlights
- Energy and carbs: Cornbread provides quick energy from cornmeal and flour; expect roughly 200–260 calories per 2-inch square depending on added butter and sugar.
- Protein and calcium: Eggs and milk contribute modest protein and calcium; use fortified plant milks for similar calcium in dairy-free versions.
- Allergens: Contains wheat (gluten), dairy (milk, butter, sour cream), and eggs; adapt with substitutions above for common allergies.
- Portion guidance: One 2-inch square is a reasonable side portion; increase for very hungry guests or serving as a main with chili.
Troubleshooting Common Issues
- Too dense: Likely overmixing or expired baking powder; whisk dry ingredients well, fold gently, and use fresh leavening.
- Dry or crumbly: Often overbaked or too little fat; reduce bake time by a few minutes or add 1–2 tablespoons extra melted butter or sour cream to the batter.
- Soggy middle: Underbaked — check with a toothpick near the center and bake until it comes out with a few moist crumbs but not wet batter.
Frequently Asked Questions
Q: Can I make this cornbread in a cast-iron skillet instead of an 8-inch square pan?
A: Yes — preheat the skillet in the oven for 5–10 minutes, pour batter into the hot skillet, and bake at 375°F (190°C). The skillet produces a crisper, browned edge and adds great flavor, but watch the edges as they brown faster; you may need a minute or two less baking time.
Q: Is buttermilk necessary, or will regular milk work?
A: Regular milk works fine; buttermilk adds tang and reacts with baking powder for slightly more tender crumb. To approximate buttermilk, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes before using.
Q: How do I keep cornbread from sticking to the pan?
A: Grease the pan with butter or oil and dust lightly with cornmeal or flour, or line the pan with parchment leaving a little overhang for easy lift-out. A nonstick spray is fine for quick release but butter gives better flavor and browning.
Q: Can I halve or double this recipe easily?
A: Yes — halve for a 6-inch pan (reduce bake time to about 15–18 minutes) or double for a 9×13-inch pan (bake 25–30 minutes). For larger pans, check doneness with a toothpick in the center and adjust time as ovens vary.
For a different dessert after dinner, consider a lighter spin on Boston favorites like the Boston Cream Pie 2 to round out the meal.
Boston Market-Style Cornbread
- Total Time: 35 minutes
- Yield: 9 squares 1x
- Diet: Vegetarian
Description
A moist and slightly sweet cornbread with a tender crumb, perfect for pairing with hearty mains or a simple honey drizzle.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 cup milk (or buttermilk)
- 1/4 cup melted unsalted butter
- 2 tablespoons sour cream (optional)
- 1/2 cup shredded cheddar (optional)
- 1 diced jalapeño (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8-inch square pan or line it with parchment.
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs with the milk, melted butter, and sour cream (if using).
- Fold the wet ingredients into the dry until just combined.
- Pour the batter into the pan and bake for 20–25 minutes until a toothpick comes out clean.
- Let rest for 10 minutes before cutting into squares.
Notes
For a savory twist, fold in shredded cheddar and diced jalapeño before baking. Store cooled cornbread in an airtight container for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg