Description
This quick and easy Homemade Cornbread recipe is buttery, extra moist, with golden, crispy edges and a tender crumb. Made with buttermilk and butter for an undeniably amazing flavor! Absolutely delicious and you don’t even need a mixer!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour, spooned and leveled
- 1 cup cornmeal
- 1/3 cup sugar (brown sugar optional)
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1 1/4 cups buttermilk
- 8 tbsp unsalted butter, melted and cooled
- 2 eggs, room temperature
Instructions
- Preheat Oven: Preheat oven to 400F and grease an 8 or 9-inch square or round pan.
- Melt Butter: Melt butter and set aside to cool.
- Combine Dry Ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a medium bowl, combine buttermilk, cooled butter, and eggs.
- Combine Ingredients: Add wet ingredients to dry ingredients and mix until just combined.
- Bake: Pour batter into the pan and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Cool and Serve: Let cornbread cool for 5-10 minutes before cutting and serving.
Notes
- Sugar can be reduced to 1/4 cup or replaced with brown sugar. Honey can be added for extra sweetness.
- To make corn muffins, divide the batter into greased muffin cups and bake.
- Buttermilk substitute: Mix vinegar or lemon juice with whole milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 204 kcal
- Sugar: 7g
- Sodium: 88mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
