Ingredients
Scale
- 1 cup cornmeal (preferably stone-ground for authentic texture)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional for sweet cornbread)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk (or whole milk for a milder flavor)
- 1/3 cup melted butter (plus extra for greasing the pan)
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a cast-iron skillet or an 8-inch baking pan with butter. - Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth. - Incorporate Wet and Dry Mixtures:
Gradually add the wet ingredients to the dry mixture. Stir just until combined; avoid overmixing. - Pour Batter into Pan:
Pour the batter into the prepared skillet or baking pan, spreading it evenly. - Bake the Cornbread:
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the cornbread to cool for 5-10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.
Enjoy your perfectly moist and flavorful cornbread!