Bakery

Cornbread

Name: Cornbread
Total time: 35 min
Yield: 8 servings
Cuisine: Bakery
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/3 cup granulated sugar; 1 tbsp baking powder; 1 tsp salt; 1 cup buttermilk; 2 large eggs; 1/2 cup (1 stick) unsalted butter (melted and slightly cooled)

Quick bread made with cornmeal, slightly sweet and crumbly.

35 minutes

Serves 8

Snack

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet in the oven to preheat. If using a baking dish, simply grease it and set aside.

2
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
3
In a separate medium bowl, whisk the buttermilk, eggs, and most of the melted butter together (reserve about 1 tablespoon of butter for the skillet).
4
Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together just until moistened. A few lumps are fine; do not overmix.
5
Carefully remove the hot skillet from the oven, swirl the reserved 1 tablespoon of butter to coat the bottom, and immediately pour the batter into the hot skillet (it should sizzle).
6
Bake for 20-25 minutes until the top is golden brown and the edges have pulled away from the sides of the pan. Let cool for 10 minutes before slicing and serving warm.

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