Cornbread Recipe

American · Side dish · 35 min total

A classic Southern-style cornbread that's moist, tender, and slightly sweet, perfect as a side for chili or barbecue.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 large eggs
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or cast-iron skillet.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, mix buttermilk, oil, and eggs until well combined.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Pour batter into prepared pan. Drizzle melted butter over top and swirl gently with a knife.
6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in center comes out clean.
7. Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm.

Tips

• For a less sweet cornbread, reduce sugar to 2 tablespoons.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• Reheat slices in a toaster or oven for best texture.

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