Cornbread

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
about 4 to 6 side dish serving
Level:
Easy

Ingredients
  • 2 cups stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 6 tablespoons unsalted butter, at room temperature, plus more for preparing the pan
  • 1/4 cup sugar
  • 2 large eggs, at room temperature
  • 2 cups milk
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Preheat the oven to 400 degrees F. Butter a 9-inch cast iron skillet.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy.

Add the eggs one at a time, mixing well between each addition.

Add the cornmeal mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Set aside to cool slightly before serving.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes