Pioneer Woman Cornbread Recipe

There’s something truly special about making cornbread from scratch, especially when it’s The Pioneer Woman’s recipe. It brings a sense of comfort and tradition, reminding me of simpler times when meals were about togetherness and sharing.

Pioneer Woman Pioneer Cornbread

There’s something comforting about its crumbly, golden texture and that subtly sweet flavor, which always brings back fond memories. The Pioneer Woman’s Cornbread recipe combines Southern tradition with simplicity, making it a beloved dish in countless homes.

Cornbread itself has deep roots in Native American cuisine, as indigenous people were the first to grind corn into meals and bake it into bread. This early version was later adopted by settlers and transformed into the cornbread we know today.

Her approach to cooking is deeply influenced by her life on a ranch, where hearty, satisfying meals are essential for feeding her family.

Cornbread fits perfectly into this lifestyle, as it’s delicious and filling. Moreover, it’s also quick to make, which is a big plus when you’re juggling a busy household.

Equipment Required

  • Mixing Bowls: I like to use two separate bowls—one for dry ingredients and one for wet ingredients.
  • Whisk or Wooden Spoon: I use one of these to gently mix the batter without overworking it.
  • Measuring Cups and Spoons: I rely on these pieces of equipment for accurate measurements, especially for the cornmeal and flour.
  • Cast-Iron Skillet or Baking Dish: I love using a cast-iron skillet for that perfect golden, crispy edge, but any baking dish works if I don’t have one handy.
  • Oven Mitts: These are essential when I’m handling the hot skillet or baking dish straight from the oven.
  • Spatula or Knife: Once the cornbread has cooled enough to serve, I use one of these to slice it.
Pioneer Woman Cornbread Serving

Preparation and Cooking Time

Preparation TimeCooking TimeTotal Time
5 Minutes10 Minutes15 Minutes

How to Make Pioneer Woman Cornbread At Home

Pioneer Woman Cornbread Step 1
Pioneer Woman Cornbread Step 2
Pioneer Woman Cornbread Step 3
Pioneer Woman Cornbread Step 4
Pioneer Woman Cornbread Step 5
Pioneer Woman Cornbread Step 6
Pioneer Woman Cornbread Pieces
Top Tips

Expert Tips That I Recommend

  • I always preheat my skillet in the oven before adding the batter. This helps achieve a perfectly crispy crust.
  • I like to drizzle a bit of honey into the batter for a subtle sweetness that balances the cornmeal’s flavor.
  • Right out of the oven, I spread a little butter over the cornbread. It adds extra flavor and makes it even more indulgent.
  • I find that folding the wet ingredients into the dry ingredients in stages is the best way to prevent lumps. This method helps me achieve a smooth, well-combined batter that’s perfect for baking.
  • I like to rest the batter for about 5-10 minutes before baking. This brief pause allows the ingredients to hydrate properly, leading to a better texture in the final baked product.

Pioneer Woman Cornbread Recipe

FAQs About Pioneer Woman Cornbread

Nutritional Information Per Serving

Pioneer Woman Cornbread is not typically considered a health food. While it contains beneficial ingredients like cornmeal, which offers fiber and nutrients, it often includes butter and sugar, which can add significant calories and fat. So, consuming it in moderation is suggested. 

Calories408 kcal
Carbohydrates19 g
Protein7 g
Fat35 g
Cholesterol198 mg
Sodium238 mg
Potassium106 mg
Sugar5 g

Pioneer Woman Cornbread is generally suitable for traditional diets that include grains and dairy, making it a comforting choice for those seeking hearty meals.

However, it may not be suitable for keto, gluten-free, and low-sodium diets. Lastly, traditional cornbread includes eggs and dairy, rendering it incompatible with vegetarian and vegan diets.

Pioneer Woman Cornbread

Recipe Variations For Different Diets

  • Gluten-Free Diet: Substitute all-purpose flour with a gluten-free all-purpose flour blend. I ensure the cornmeal is also labeled gluten-free to avoid cross-contamination.
  • Low-Carb/Keto Diet: Replace yellow cornmeal with almond flour and use a low-carb sweetener instead of sugar. Adding shredded cheese enhances flavor and texture.
  • Dairy-Free Diet: Substitute buttermilk and whole milk with plant-based milk (like almond or soy milk) mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk. I replace butter with coconut oil or a dairy-free margarine.
  • Vegan Diet: Replace the egg with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, allowed to sit until it thickens) and use plant-based milk instead of dairy milk. I also substitute butter with a vegan margarine or oil.

Storing And Reheating This Recipe

Storing:

  • In the Refrigerator: Once the cornbread has cooled completely, I wrap it tightly in plastic wrap or aluminum foil. This helps keep it fresh and prevents it from drying out. I store it in the refrigerator for up to 3–4 days.
  • In the Freezer: For longer storage, I cut the cornbread into individual slices and wrap each slice in plastic wrap before placing them in a freezer-safe bag or container. This way, I can easily grab a piece whenever I want. Cornbread can be frozen for up to 3 months.

Reheating:

  • In the Oven: I preheat the oven to 350°F (175°C) to reheat. I place the cornbread in the oven for about 10–15 minutes if it’s wrapped or 5–10 minutes if it’s unwrapped until warmed through. This method helps retain moisture in the cornbread. 
  • In the Microwave: If I need a quicker option, I can place a slice of cornbread on a microwave-safe plate and cover it with a damp paper towel. I heat it on medium power for 15–20 seconds, checking to ensure it’s heated evenly.
  • In a Skillet: I also reheat cornbread slices in a skillet over low heat, covering it with a lid. This helps create a slightly crispy exterior while keeping the inside soft and warm.
  • In the Air Fryer: For a crispy texture, I place the cornbread in the air fryer at 300°F (150°C) for about 5 minutes, checking to make sure it doesn’t dry out.

What To Serve With This Recipe

  • Soup: I often enjoy cornbread with a warm bowl of soup, especially something like Tomato Soup or a rich, creamy Potato Soup. The bread helps soak up all the delicious broth.
  • Barbecue: Cornbread is a classic side for barbecue dishes like Pulled Pork, Ribs, or Grilled Chicken. The smoky, savory meat contrasts beautifully with the soft, buttery cornbread.
  • Greens: I like to serve cornbread with sautéed or stewed greens, such as Collard Greens or spinach. The earthy flavors of the greens complement the cornbread’s slight sweetness.
  • Fried Chicken: A Southern classic, cornbread and Fried Chicken are a match made in heaven. The golden, crispy chicken and the soft, warm bread are a comforting combination.
  • Scrambled Eggs: For a hearty breakfast or brunch, I sometimes serve cornbread alongside fluffy scrambled eggs. It’s a comforting way to start the day, especially when topped with a bit of hot sauce.
  • Beans: Cornbread is great when paired with slow-cooked beans, like Pinto Beans. The rich, creamy beans pair beautifully with the texture of the cornbread, making it a comforting meal.

Printable Version

Pioneer Woman Cornbread Recipe

Author : Yamini Rathore
Serving : 6
Calories : 408 kcal
Total time : 15 minutes
This Pioneer Woman's Cornbread recipe combines Southern tradition with simplicity, making it a beloved dish in countless homes. Cornbread fits perfectly into this lifestyle, as it's delicious and filling. Moreover, it's also quick to make, which is a big plus when you're juggling a busy household.
5 from 3 votes
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Ingredients

  • ½ Cup Buttermilk
  • ½ Cup Whole Milk
  • 1 Egg
  • 1 Cup Yellow Cornmeal
  • ½ Cup All-Purpose Flour
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Salt

Equipment

  • Mixing Bowls
  • Whisk or Wooden Spoon
  • Measuring Cups And Spoons
  • Cast Iron Skillet Or Baking Dish
  • Oven Mitts
  • Spatula or Knife

Instructions
 

  • Start by taking a large mixing bowl and adding the dry ingredients: cornmeal, all-purpose flour, baking soda, and salt. Whisk these together thoroughly to ensure they are evenly distributed and well-mixed.
    Pioneer Woman Cornbread Step 1
  • Next, pour half a cup of buttermilk and half a cup of whole milk, then crack in a fresh egg.
    Pioneer Woman Cornbread Step 2
  • Gently combine all the wet and dry ingredients, stirring until you achieve a smooth, thick batter. Be careful not to overmix; this can make the cornbread dense instead of light and fluffy.
    Pioneer Woman Cornbread Step 3
  • Now, take your cast-iron skillet and grease it generously with butter. Place the skillet on the stovetop over medium heat to preheat for about a minute, which helps create that crispy, golden crust we all love in cornbread.
    Pioneer Woman Cornbread Step 4
  • Once the skillet is hot, pour the prepared batter into the skillet, spreading it out evenly. Allow it to cook on the stovetop for about 5 minutes.
    Pioneer Woman Cornbread Step 5
  • Preheat your oven to 180°C (350°F). After the batter has cooked on the stove, carefully transfer the skillet to the preheated oven. Bake the cornbread for about 10 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
    Pioneer Woman Cornbread Step 6
  • When done, remove the skillet from the oven and let the cornbread cool slightly before serving. Slice it up and enjoy your delicious, homemade Pioneer Woman Cornbread!
    Pioneer Woman Cornbread Pieces

Video

Notes

  • I always preheat my skillet in the oven before adding the batter. This helps achieve a perfectly crispy crust.
  • I like to drizzle a bit of honey into the batter for a subtle sweetness that balances the cornmeal’s flavor.
  • Right out of the oven, I spread a little butter over the cornbread. It adds extra flavor and makes it even more indulgent.
  • I find that folding the wet ingredients into the dry ingredients in stages is the best way to prevent lumps. This method helps me achieve a smooth, well-combined batter that’s perfect for baking.
  • I like to rest the batter for about 5-10 minutes before baking. This brief pause allows the ingredients to hydrate properly, leading to a better texture in the final baked product.
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes
Cuisine : American
Course : Rice/Assorted Breads

Nutrition

Calories : 408kcal  |  Carbohydrates : 19g  |  Protein : 7g  |  Fat : 35g  |  Cholesterol : 198mg  |  Sodium : 238mg  |  Potassium : 106mg  |  Sugar : 5g

More Lunch and Dinner Recipes That You Can Try

Conclusion

One of the things I love most about this cornbread is its versatility. Depending on my mood, I can add a touch of sweetness with honey or maple syrup or spice it up with jalapeños or cheddar cheese for a savory twist. 

It’s that kind of recipe that brings warmth and comfort to the table, no matter the occasion. If you’re ready to bring some of that homemade warmth into your kitchen, try this Pioneer Woman Cornbread recipe.

5 thoughts on “Pioneer Woman Cornbread Recipe”

    1. Hi Sonya,
      As mentioned in the instructions of the recipe, you need to cook it over medium heat, if you are using an oven to make pioneer woman cornbread, you should preheat the oven to 450 degrees.
      Happy Cooking!

    2. Rebecca Miller

      My Mamaw said 450 for 20-25 minutes. 25-35 if u double the batch. Does great with white cornmeal as well 🙂

  1. Hello thefoodxp
    I have used your cornbread recipe for a couple of years. I have started a diet and need to know what are the dimensions (1 – 2 squares, etc) of a slice of cornbread at 190 calories.

    1. Hello Dear Reader,
      You can refer to the nutritional value section of the article to explore the calories in a single slice as they are specified for the same.
      Happy Cooking!

5 from 3 votes (3 ratings without comment)

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