Fat Daddys Cornbread Recipe

I first made this Fat Daddys cornbread recipe on a chilly evening when I needed something hearty to go with a big pot of chili so I threw together a rich golden batter with corn kernels and a little extra butter and what came out of the oven was hands-down the most satisfying cornbread I’d ever tasted

Because I’m a fan of bold flavor and texture this version has become my all-time favorite and it’s thick buttery and packed with real corn giving it that homemade down-home goodness that keeps everyone coming back for seconds every time I serve it

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cornmeal – Provides the signature texture and earthy corn flavor
• All-purpose flour – Lightens the texture and gives it structure
• Baking powder – Makes the bread rise into fluffy perfection
• Sugar – Adds a gentle sweetness that balances the savory base
• Salt – Brings out all the other flavors
• Eggs – Binds everything together while adding richness
• Buttermilk – Gives the cornbread a tender crumb and a hint of tang
• Melted butter – Adds richness and helps the crust crisp beautifully
• Whole corn kernels – Give bursts of juicy sweetness and texture in every bite

Tools You’ll Need

• Large mixing bowl – To stir together the wet and dry ingredients
• Whisk and spoon – For mixing the batter without overworking it
• Measuring cups and spoons – For accurate proportions
• 9×13 baking dish or cast iron skillet – Creates a golden crispy crust
• Oven mitts – To handle the hot dish safely
• Cooling rack – Helps the cornbread set and cool evenly

Instructions

Step 1:

I preheat the oven to 375°F and grease my baking dish generously with butter or cooking spray so the edges get crispy and golden

Step 2:

In a large bowl I whisk together 1 1/2 cups of cornmeal 1 cup of flour 1 tablespoon of baking powder 1/4 cup of sugar and 1/2 teaspoon of salt

Step 3:

In a separate bowl I beat 2 eggs then stir in 1 1/2 cups of buttermilk and 1/2 cup of melted butter making sure the mixture is smooth and combined

Step 4:

I pour the wet mixture into the dry ingredients and stir just until combined then I fold in 1 cup of drained corn kernels to add that sweet hearty texture

Step 5:

I spread the batter evenly into the prepared dish and bake it for 30 to 35 minutes until the top is golden brown and a toothpick comes out clean

Step 6:

After baking I let it cool slightly on a rack then slice into big squares and serve warm with a pat of butter melting on top

Tips

If you want a sweeter version I sometimes add a little extra sugar or drizzle with honey

You can stir in shredded cheddar cheese and chopped jalapeños for a spicy cheesy twist

I like using a cast iron skillet for a crispier crust but any baking dish works just fine

Ways to Serve

Warm with a slab of butter and a drizzle of honey

Alongside chili stews or barbecued meats

Crumbled into cornbread stuffing or casseroles

Toasted the next day with a fried egg on top

Served with collard greens and baked beans for a soul food feast

Frequently Asked Questions

Can I make this Fat Daddys cornbread recipe in a muffin tin?

Yes just reduce the baking time to 18–20 minutes and check for doneness with a toothpick

Can I use regular milk instead of buttermilk in this Fat Daddys cornbread recipe?

You can but I recommend adding 1 tablespoon of vinegar or lemon juice to give it a similar tang

Can I freeze this Fat Daddys cornbread recipe?

Absolutely wrap individual slices tightly and freeze for up to 2 months

Is this Fat Daddys cornbread recipe gluten-free?

Not as written but you can substitute the flour with a gluten-free blend to make it work

See You in the Kitchen

I hope you whip up this rich and satisfying Fat Daddys cornbread recipe soon! It’s the kind of comfort food that always hits the spot whether you’re feeding a crowd or enjoying a cozy night in. Let me know how you make it your own—I’d love to hear what extras you mix in!

Happy Cooking!

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