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Hootenanny Recipe

Classic Hootenanny Cornbread

This classic cornbread recipe is a beloved staple at any hootenanny gathering. Moist, slightly sweet, and with a perfect golden crust, it’s easy to prepare and serves as a wonderful accompaniment to chili, stews, or barbecue dishes. Made with simple ingredients and baked in a cast-iron skillet for a rustic touch, it captures the heartwarming spirit of community and music.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk or regular milk with 1 tablespoon vinegar
  • 2 large eggs
  • 1/4 cup unsalted butter melted

Equipment

  • Cast iron skillet (9-inch) or baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or spoon
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C). Place the cast iron skillet inside the oven to heat up while you prepare the batter.
  2. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the eggs, then add buttermilk and melted butter. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing for a tender crumb.
  5. Carefully remove the hot skillet from the oven and grease it lightly with butter. Pour the batter into the skillet, spreading evenly.
  6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Remove from oven and let cool slightly before slicing. Serve warm alongside your favorite hootenanny dishes.
    Hootenanny Recipe

Notes

For a dairy-free version, substitute buttermilk with almond or oat milk plus vinegar, and use a plant-based butter alternative.
Add jalapeños, corn kernels, or shredded cheese to the batter for extra flavor.
If you don’t have a cast iron skillet, a regular baking dish works fine but won’t give the same crispy crust.
Cornbread is best enjoyed fresh but can be wrapped and stored for up to 2 days at room temperature.
Hootenanny Recipe
Hootenanny Recipe