Basic Cornbread
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 278
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 75
- Sodium
- 252
- Total: 40 min
- Active: 10 min
Ingredients
7 tablespoons unsalted butter, melted, plus more for the skillet
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/4 cup milk
Directions
- Preheat the oven to 375˚ F. Butter a 9-inch cast-iron or other ovenproof skillet. Whisk the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. In a separate large bowl, whisk the eggs, buttermilk, milk and melted butter until smooth. Whisk the buttermilk mixture into the cornmeal mixture and pour the batter into the prepared skillet; smooth the top. Bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes.