Ingredients
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
3 Videos | Photo: Moist and Easy Cornbread Recipe

















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By Leandra Paria
Toronto, Ontario
on May 21, 2013
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This turned out pretty awesome -
i roasted some : Jalapenos, onions, garlic and a red bell pepper, chopped up some parsley and mixed all of this into the batter. The cornbread turned out really moist, pretty and tasty!
By MrsBarr2011
on May 04, 2013
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Excellent!! I made bite sized muffins that came out with a beautiful crisp golden crust in the outside with an incredibly moist inside. I did up the sugar, as a tablespoon is not enough for true cornbread.
By scatterall
Framingham, MA
on March 27, 2013
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I was surprised the recipe called for so little salt and sugar. My 7 year old tasted it and said it's moist, it just needs flavor. True!
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