Photo: Southern Cornbread Recipe
Ingredients
- 5 tablespoons unsalted butter, plus more for the pan
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (shake before measuring)
- 2 large eggs
Directions
Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
Photographs by Yunhee Kim
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By cjb50
on April 03, 2013
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I made this Easter Sunday. I was very disappointed...not much taste. It wasn't liked by any of the guests and ended up throwing it out.
By Cooking Cutie11
Rockland County, NY
on March 25, 2013
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I decided to make cornbread on a whim while I was cooking dinner. I picked this recipe even after reading the reviews. I'm not sure how some reviewers found it salty. 1/2 tsp of salt is hardly salty. I actually added more salt after tasting the batter, and ended up sprinkling in some sugar (probably about 1 tsp. Once it was baked, it was incredibly bland. The edges were nice & crispy and the interior was soft and yet dry. I ended up drizzling honey on the cut pieces, which made it pretty awesome, but as is, I wouldn't make this again.
By duanyvt
Burlington, VT
on February 23, 2013
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Loved it. I halved the recipe (for 2, used yogurt instead of buttermilk, used 1/2 cup polenta and 1/4 cup flour and added 1/2 tablespoon brown sugar. Baked in a buttered cast iron skillet and it was a perfect accompaniment to my chili. Thanks Cat.
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