Cornbread
Quick bread made with cornmeal, slightly sweet and crumbly.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Cornbread to your week, check it against your household's allergens, and build the shopping list automatically.