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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (2)

182 Ratings
  • 5 star values: 26
  • 4 star values: 40
  • 3 star values: 76
  • 2 star values: 29
  • 1 star values: 11
Rating: Unrated
Well, I've just made it, not really excited though... Maybe my cornmeal was a little bit too coarse for this recipe, because the bread came out quite crunchy.
Rating: 5 stars
This is a great cornbread, and the cheddar-jalapeño variation is sooo good!