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 pjd3
Colorado
on April 04, 2012
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Perfect Southern cornbread recipe. I love how fluffy it bakes up. Super simple to throw together and everyone loved it.
By Jennavecia
on January 21, 2012
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This was a very tasty recipe. The only downside is that the cornbread tastes very 'eggy'. 2 eggs is too much for such a small amount of cornbread. Whilst it was a very good recipe, it smelled and tasted too much like egg for me. xx. I'd suggest omitting an egg and adding 1 cup of cornmeal as opposed to .75 of a cup.
By jncooper1_4960258
Riverview, FL
on January 15, 2012
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Figured I wasn't a fan, I just thought southern cornbread was supposed to be dry and bland... but my husband and family LOVED it anyway. The most moist and flavorful cornbread I have ever tasted! I will only be making this recipe from now on.
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