Description
This homemade cornbread is moist, fluffy, and slightly sweet, making it the perfect side dish for chili, soups, or barbecues. It’s easy to make from scratch with simple ingredients and has a golden crust with a tender crumb.
Ingredients
- 1 cup cornmeal, fine or medium grind
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, well-shaken
- 2 large eggs
- 1/2 cup unsalted butter, melted (plus more to grease the pan)
Instructions
- Preheat the oven to 400°F and butter a 9-inch round cake pan or an 8×8-inch square baking dish.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Do not overmix the batter to keep the cornbread tender.
- Serve warm with butter, honey, or alongside savory dishes like chili.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer shelf life.
- Can be reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 6g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
