Under 30 Minutes

Classic Cornbread

This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.

  • Prep:
  • Total Time:
  • Servings: 8
Classic Cornbread

Source: Everyday Food, October 2011

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 large eggs

Directions

  1. Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.

  2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Cook's Notes

Jazz up the batter by trying flavor combinations such as Bacon-Scallion Cornbread, Cheddar-Jalapeno Cornbread, Herbed Cornbread, or shake up the shape by baking it in muffin pans.

Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days.

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