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Recipe courtesy of Cat Cora

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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

Directions

ACTIVE: 15 min l TOTAL: 45 min l SERVES: 4 to 6

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.

Photographs by Yunhee Kim

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My Private Notes

Name: Southern Cornbread
Ingredients: 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