Best Easy Copycat Sonny’s Cornbread Recipe

Best Easy Copycat Sonny’s Cornbread Recipe

Cornbread is a classic Southern staple that pairs perfectly with any meal. Whether you’re enjoying a barbecue, chili, or simply want a delicious side dish, cornbread is a versatile and tasty option. If you’ve ever dined at Sonny’s BBQ, you know that their cornbread is simply irresistible. Now, you can recreate that same mouthwatering taste at home with this easy copycat Sonny’s cornbread recipe.

– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1/2 cup unsalted butter, melted
– 2 eggs

1. Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the greased baking dish and smooth the top with a spatula.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let cool for a few minutes before cutting into squares.
8. Serve warm and enjoy!

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1. Can I use self-rising cornmeal instead of plain cornmeal?
Yes, you can substitute self-rising cornmeal for the plain cornmeal, but omit the baking powder and salt from the recipe.

2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but keep in mind that it will alter the texture and taste of the cornbread.

3. Can I use margarine instead of butter?
Yes, you can use margarine as a substitute for butter, but the flavor may be slightly different.

4. Can I make this recipe without eggs?
Yes, you can replace the eggs with a flaxseed or applesauce substitute. Use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water or 1/4 cup of applesauce per egg.

5. Can I add corn or other mix-ins to the batter?
Absolutely! Feel free to add corn kernels, shredded cheese, or diced jalapenos to the batter for extra flavor and texture.

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6. Can I make this recipe in a muffin tin?
Yes, you can use a muffin tin instead of a square baking dish. Adjust the baking time to approximately 15-18 minutes.

7. Can I make this recipe ahead of time?
Yes, you can make the cornbread a day in advance and reheat it in the oven or microwave before serving.

8. Can I freeze the cornbread?
Yes, you can freeze the cornbread. Wrap it tightly in plastic wrap or aluminum foil and store it in a freezer-safe bag or container for up to three months.

9. Can I double the recipe?
Yes, you can double the recipe if you need a larger batch of cornbread. Use a 9×13-inch baking dish and adjust the baking time accordingly.

10. Can I use buttermilk substitute?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

11. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this recipe gluten-free. Follow the same measurements and instructions.

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