Cornbread

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: about 4 to 6 side dish serving
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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

Directions

  1. Preheat the oven to 400 degrees F. Butter a 9-inch cast iron skillet. 
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. 
  3. 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. 
  4. 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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