Ingredients
- 3/4 cup flour
- 1 cup fine yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 1/2 cups buttermilk
- 1/3 cup melted butter
- 2 eggs, slightly beaten
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Set aside.
- In a separate bowl, whisk together the buttermilk, melted butter, and slightly beaten eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be lumpy.
- Spread the batter evenly into a lightly greased 8-inch baking dish.
- Bake for 20-25 minutes at 425°F, or until the top is golden brown. Test the center with a toothpick; it should come out clean.
- Let the cornbread cool for about 15 minutes before serving.
Notes
- If you want a sweeter cornbread, increase the sugar to 3 tablespoons.
- For a slightly richer flavor, you can replace some of the buttermilk with cream or whole milk.
- If you prefer a more savory cornbread, try adding a pinch of cayenne pepper or some shredded cheese to the batter before baking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
