Southern Cornbread

Ingredients
  • ACTIVE: 15 min l TOTAL: 45 min l SERVES: 4 to 6
  • 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
  • Photographs by Yunhee Kim
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.


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