Easy Classic Cornbread Recipe
Moist, lightly sweet classic cornbread with a tender crumb and crisp edges, made in one bowl with buttermilk and melted butter—ready in about 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon fine salt
- 1.25 cup buttermilk room temperature for best results
- 2 large eggs room temperature
- 0.5 cup unsalted butter, melted slightly cooled
- 1 tablespoon neutral oil or butter for greasing pan
- 0.5 cup corn kernels optional
Instructions
Preparation Steps
- Preheat oven to 400°F. Grease an 8-inch square pan or a 10-inch cast-iron skillet with the oil or butter; if using a skillet, place it in the oven to preheat.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk and eggs until smooth. Slowly whisk in the melted butter until combined.
- Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix. Fold in corn kernels if using.
- Scrape the batter into the prepared pan or hot skillet and smooth the top.
- Bake 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Slice into 9 pieces and serve warm. Great with butter and a drizzle of honey.
Notes
No buttermilk? Stir 1 tablespoon lemon juice or white vinegar into 1.25 cups milk; let stand 5 minutes before using.
For muffins: Divide batter into a greased 12-cup muffin tin and bake at 400°F for 14 to 16 minutes.