Cornbread Recipe
This classic cornbread recipe delivers a perfectly balanced texture with a tender crumb and slightly crispy edges. The combination of cornmeal and all-purpose flour creates the ideal consistency, while buttermilk adds tanginess and guarantees moisture.
Equipment
- 10-inch cast iron skillet
- Large mixing bowls
- Whisk
- Measuring cups and Spoons
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup vegetable oil
- 3 tablespoons butter
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while preheating.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, combine buttermilk, eggs, and vegetable oil.
- Pour wet ingredients into dry ingredients and stir until just combined. Don’t overmix.
- Carefully remove hot skillet from oven and add butter, swirling to coat.
- Pour batter into the sizzling skillet.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
- Cool for 5 minutes before slicing and serving.
Notes
- For sweeter cornbread, increase sugar to 1/2 cup
- Substitute regular milk for buttermilk if needed, but reduce baking powder to 2 teaspoons
- Can be baked in a greased 9×9 inch baking pan instead of cast iron skillet