CORNBREAD RECIPE A super moist, buttery cornbread with a fluffy centre, crisp edges and the perfect crumb -- this is the cornbread recipe you've been searching for! PRINT SAVE PREP: 10 MINS COOK: 20 MINS TOTAL: 30 MINS SERVES: 12 SERVES INGREDIENTS 1/2 cup unsalted butter melted (or bacon drippings) 1 cup all-purpose flour 1 cup yellow cornmeal (or polenta) 1 tablespoon sugar (optional) 2 teaspoons baking powder (optional: yields a fluffier cornbread) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup buttermilk shake before measuring 2 large eggs INSTRUCTIONS Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.) In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt. Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix). Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want. Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving. NOTES If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture. NUTRITION Calories: 186kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 186mg | Potassium: 163mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Calcium: 72mg | Iron: 1.1mg other recipes you may like Easy Buttermilk Cornbread (Best Sweet Cornbread) Fried Cabbage Slow Cooker Chili Best Red Velvet Cake Buttery Pie Crust Cornbread Dressing SUBSCRIBE TO CAFE DELITES FOR FREE AND RECEIVE RECIPES STRAIGHT INTO YOUR INBOX! E-Mail Address E-Mail Address Smothered Pork Chops cooked in a black skillet garnished with fresh chopped parsley. | cafedelites.com Sauteed Snap Peas in a black pan, sprinkled with coarse salt | cafedelites.com Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads! | https://cafedelites.com Grilled Lobster Tails with melted garlic herb butter on a black grill pan | cafedelites.com Macaroni Salad is quick to throw together and so DELICIOUS! Served in a light grey bowl on a grey linen cloth with a spoon for scooping. Mini Pancakes Cereal served with a piece of butter and drizzled with maple syrup. Served in a white bowl with a silver fork. | cafedelites.com Previous Post:« Honey Garlic Butter Roasted Carrots Next Post:Buttery Mashed Cauliflower » reader interactions comments John H says

May 31, 2020 at 6:07 am

5 starsMy favorite cornbread recipe! I have passed this on to several people who thought it was the best they had ever had. Awesome


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