Cornbread
This golden, buttery cornbread features a tender, moist crumb and a delightfully crisp golden crust.
Ingredients
- •1 cup yellow cornmeal (150g)
- •1 cup all-purpose flour (125g)
- •1/3 cup granulated sugar (65g)
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1 cup buttermilk (240ml), at room temperature
- •2 large eggs, lightly beaten
- •1/2 cup unsalted butter (115g), melted and slightly cooled
Instructions
- 1
Preheat your oven to 400°F (200°C) and place a 9-inch cast-iron skillet or a square baking pan inside to heat up.
- 2
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
In a separate medium bowl, whisk together the buttermilk, beaten eggs, and melted unsalted butter.
- 4
Pour the wet ingredients into the dry ingredients and gently stir with a spatula or wooden spoon just until moistened and no large flour pockets remain; do not overmix.
- 5
Carefully remove the hot skillet or pan from the oven, add a small pat of butter to coat the bottom and sides, then pour the batter evenly into the hot pan.
- 6
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 7
Allow the cornbread to cool in the pan for about 10 minutes before slicing and serving warm.
💡 Chef tips
- For an extra crispy crust, make sure your cast-iron skillet is fully preheated in the oven before pouring the batter in.
- If you do not have buttermilk, you can make a quick substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes.
- Store leftover cornbread tightly wrapped at room temperature for up to 2 days, or reheat individual slices in a toaster oven for the best texture.
✅ How it should turn out
The finished cornbread is beautifully golden on top with a rustic, slightly crumbly yet moist interior that smells richly of butter and sweet corn.