Description
A golden, buttery cornbread with a crisp crust and soft, tender center—perfect as a side for soups, stews, or holiday meals.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tbsp vegetable oil (for skillet)
Instructions
- Preheat oven to 400°F (200°C). Place a cast iron skillet in the oven while it preheats.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, milk, and eggs until well combined. Stir in melted butter.
- Pour wet ingredients into dry ingredients and mix just until combined—do not overmix.
- Carefully remove the hot skillet from the oven, add vegetable oil, and swirl to coat.
- Pour batter into the hot skillet and smooth the top.
- Bake for 20–25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
- For extra crunch, sprinkle a tablespoon of cornmeal in the skillet before adding batter.
- Serve warm with butter or honey for added flavor.
- Leftovers can be reheated in the oven to restore crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
