Prep Time: 10 mins | Cook Time: 20 mins | Servings: 12
With undeniably amazing flavour this buttery, super moist with golden, crispy edges and tender crumb Homemade Cornbread is to die for!
Ingredients
1 c. all purpose flour make sure to spoon and level, don’t scoop
1 c. cornmeal
1/3 c. sugar can use brown sugar if you prefer
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 c. buttermilk
8 tablespoons unsalted butter melted and cooled
2 Eggs, room temperature
How to make Homemade Cornbread
Step 1: Prepare the oven. Preheat it to 400 degrees F. Set aside a lightly greased 8 or 9-inch square or round pan. If desired, you can also use a cast-iron skillet.
Step 2: Melt the butter and keep it aside while prepping the remaining ingredients.
Step 3: Place the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix well and set aside.
Step 4: Whisk the buttermilk, cooled butter, and eggs in a medium bowl until combined.
Step 5: To the dry ingredients, add the wet ingredients, mixing well until just combined. Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 20 to 25 minutes or until the top is golden brown. To check the doneness, insert a toothpick in the middle of the bread. Once it comes out clean, it’s done.
Step 6: Remove from the oven when done and allow the cornbread to cool for at least 5 to 10 minutes before slicing into pieces.
Notes:
If preferred, you can reduce the sugar to 1/4 cup. Or swap it with light or brown sugar. For a sweeter cornbread, add a few tbsp, honey.
You can also make corn muffins. Equally, divide the batter into a greased 12 muffin cups or lined with liners and bake as directed.
To make homemade buttermilk, mix 3 tsp vinegar (plain white vinegar) or lemon juice in a glass measuring cup such as a Pyrex. Add room-temperature whole milk until you have 1 1/4 cup mixture. Stir and allow it to sit for at least 5 to 10 minutes before using.
Nutrition Facts:
Calories: 204kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 88mg | Potassium: 199mg | Fiber: 2g | Sugar: 7g | Vitamin A: 314IU | Calcium: 80mg | Iron: 1mg
Ingredients
- 1 c. all purpose flour make sure to spoon and level, don't scoop
- 1 c. cornmeal
- 1/3 c. sugar can use brown sugar if you prefer
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 c. buttermilk
- 8 tablespoons unsalted butter melted and cooled
- 2 Eggs, room temperature
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Set aside a lightly greased 8 or 9-inch square or round pan. If desired, you can also use a cast-iron skillet.
Step 2: Melt the butter and keep it aside while prepping the remaining ingredients.
Step 3: Place the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix well and set aside.
Step 4: Whisk the buttermilk, cooled butter, and eggs in a medium bowl until combined.
Step 5: To the dry ingredients, add the wet ingredients, mixing well until just combined. Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 20 to 25 minutes or until the top is golden brown. To check the doneness, insert a toothpick in the middle of the bread. Once it comes out clean, it’s done.
Step 6: Remove from the oven when done and allow the cornbread to cool for at least 5 to 10 minutes before slicing into pieces.
Notes
If preferred, you can reduce the sugar to 1/4 cup. Or swap it with light or brown sugar. For a sweeter cornbread, add a few tbsp, honey. You can also make corn muffins. Equally, divide the batter into a greased 12 muffin cups or lined with liners and bake as directed. To make homemade buttermilk, mix 3 tsp vinegar (plain white vinegar) or lemon juice in a glass measuring cup such as a Pyrex. Add room-temperature whole milk until you have 1 1/4 cup mixture. Stir and allow it to sit for at least 5 to 10 minutes before using.
