Description
Homemade cornbread is a warm, golden, and irresistibly soft treat that’s perfect for any meal. This slightly sweet, crumbly cornbread is easy to make and pairs beautifully with chili, BBQ, or cozy soups.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter (or vegetable oil)
- 1/4 cup milk (or more if needed)
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9×9-inch baking pan or a 10-inch cast-iron skillet with butter or cooking spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter (or oil). If you prefer a sweeter cornbread, you can add an extra tablespoon of sugar at this stage.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a denser texture.
- Pour the batter into your prepared baking dish or skillet. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Once baked, remove the cornbread from the oven and let it cool for a few minutes before cutting into squares or wedges. Serve warm with butter and enjoy!
Notes
If you prefer a more savory cornbread, reduce or omit the sugar entirely.For a cheesy version, add 1 cup of shredded sharp cheddar cheese to the batter.For a spicy kick, add finely chopped jalapeños or red pepper flakes.For vegan cornbread, swap the butter for vegan margarine or oil and replace the eggs with a flax egg or egg substitute.Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
