Cornbread

Cornbread

Golden, slightly sweet cornbread with a tender crumb and crisp buttery edges.

Total 35 min Makes 8 slices Calories 245/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This skillet-style cornbread balances cornmeal's gritty texture with a soft, moist interior from buttermilk and melted butter. It bakes up with a golden crust and a hint of sweetness, making it a reliable side for chili, barbecue, or weeknight dinners.

Ingredients

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

Method

  1. Preheat the oven to 400°F and grease a 9-inch cast iron skillet or 8x8-inch baking pan.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

  5. Pour the batter into the prepared skillet and spread evenly.

  6. Bake until the top is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  7. Cool in the skillet for 10 minutes before slicing and serving.

Rate this recipe

★ 3.9 (1)

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    Cornbread

    This skillet-style cornbread balances cornmeal's gritty texture with a soft, moist interior from buttermilk and melted butter. It bakes up with a golden crust and a hint of sweetness, making it a reliable side for chili, barbecue, or weeknight dinners.

    35 min 8 slices 245 cal

    Ingredients

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

    Method

    1. 1

      Preheat the oven to 400°F and grease a 9-inch cast iron skillet or 8x8-inch baking pan.

    2. 2

      In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.

    5. 5

      Pour the batter into the prepared skillet and spread evenly.

    6. 6

      Bake until the top is golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

    7. 7

      Cool in the skillet for 10 minutes before slicing and serving.