Description
This homemade cornbread recipe features warm, buttery crumbs and a crisp, golden top, using buttermilk and melted butter for moistness.
Ingredients
Scale
- 160 g (1 cup) yellow cornmeal, medium grind
- 125 g (1 cup) all-purpose flour
- 50 g (1/4 cup) granulated sugar
- 8 g (2 tsp) baking powder
- 2.5 g (1/2 tsp) baking soda
- 5 g (1 tsp) kosher salt
- 2 large eggs, room temperature
- 240 ml (1 cup) buttermilk, room temperature
- 85 g (6 tbsp) unsalted butter, melted and cooled slightly
Instructions
- Preheat the oven to 200°C (400°F) and place a 9-inch cast-iron skillet in the oven for 10 minutes.
- Mix together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine wet ingredients: beat the eggs lightly, then whisk in buttermilk and melted butter.
- Fold the wet mixture into the dry mixture until nearly combined, stopping before overmixing.
- Bake in the hot skillet for 20–25 minutes until golden brown and a toothpick comes out clean.
- Cool the cornbread in the pan for 10 minutes, then transfer to a rack to cool before slicing.
Notes
For a crispy edge, pour 1 tbsp vegetable oil into the skillet before heating. Store leftovers tightly wrapped in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge (≈ 80 g)
- Calories: 270
- Sugar: 8 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg