No-Trouble Cornbread

Cuisinart original

No posing, no pretense, just a straightforward cornbread that comes together in no time at all. And it’s darn good


Makes 12 servings


6    tablespoons unsalted butter, cold and cut into tablespoons,
       plus more for buttering the dish
1½ cups medium-grind stoneground cornmeal*
(we like Bob’s Red Mill®)
1 cup unbleached, all-purpose flour
¼ cup sugar
1½ teaspoons baking powder
¾ teaspoon baking soda¾ teaspoon kosher salt
1½ cups buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons honey

Nutritional information

Nutritional information per serving:
Calories 218 (31% from fat) • carb. 32g • pro. 5g • fat 8g • sat. fat 4g • chol. 47mgsod. 254mg • calc. 379mg • fiber 4g


1. Butter an 8-inch (2-quart) square, microwave- and oven-safe dish and reserve.
2. Put the butter in a small, microwaveable measuring cup or bowl. Place in the Cuisinart® 3-in-1 Microwave AirFryer Oven and select the Melt/Soften microwave preset A-3 to melt the butter. Press Start. Repeat, if necessary, to full melt. Let cool slightly, about 4 to 5 minutes.
3. Meanwhile, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a medium bowl. In another bowl, whisk together the buttermilk, eggs, honey and cooled butter. Mix the liquid into the cornmeal mixture, stirring until just combined; the batter will be thick.
4. Pour the batter into the prepared dish and use a spatula to even
out the top; place into the Cuisinart® 3-in-1 Microwave AirFryer Oven. Select Combi Cooking (CC1) and set the temperature and time to 325°F for 25 minutes. Let cornbread rest in the microwave for 10 minutes before removing. Cornbread is done when the top is golden brown and the edges have pulled away from the dish. A toothpickinserted in the center should come out clean.
5. Carefully remove the hot dish from the oven and place on a rack.
Let cornbread cool for 10 minutes before cutting. Serve warm.

* Medium-grind cornmeal is toothsome and gives this cornbread a rustic texture. If this is not appealing, you can soak the cornmeal in the buttermilk for a minimum of 15 minutes to soften. Combine the cornmeal-buttermilk mixture with the remaining wet ingredients and proceed with the recipe as written. Alternatively, a fine-grind cornmeal will work here for a resulting bread that is more cake-like.