Best Cornbread Recipe

Author: Veena Azmanov

Prep Time: 5

Cook Time: 25

Total Time: 30

Coooking Temperature: 400°F / 200°C / Gas Mark 6

Calories: 13

Adjust Servings Here: 10 servings

Description

This buttery and moist cornbread recipe is light and fluffy with crisp edges and a golden crumb. Made with buttermilk in a cast-iron skillet, this recipe is ready in under 30 minutes. The house is filled with the wonderful aroma of cornbread, making this the perfect dish to entertain with.

Ingredients

1 cup (160 g) Yellow cornmeal
1 cup (125 g) All-purpose Flour
2 ½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
2 Eggs large
1 cup (240 ml) Buttermilk
2 tbsp Honey
½ cup (120 g) Butter melted

Plus

2 tbsp (30 g) Butter for the skillet

Instructions

Preheat the oven at 400°F / 200°C / Gas Mark 6
Lightly grease a 9-inch cast-iron skillet or 9-inch baking pan with butter and place it in the oven on the middle rack.
2 tbsp Butter
Wet ingredients – Combine buttermilk, honey, eggs, and melted butter in a bowl – Set aside.
2 Eggs, 1 cup Buttermilk, 2 tbsp Honey, ½ cup Butter
Dry ingredients – In another bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
1 cup Yellow cornmeal, 1 cup All-purpose Flour, 2 ½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
Wet to dry: Now combine the wet ingredients with the dry ingredients, using a whisk to ensure there are no lumps.
Cast iron—Once the cast-iron skillet is hot, remove it from the oven. Pour the batter into the pan and spread it evenly with an offset spatula. Return it to the oven on the middle rack.
Bake for 20 to 25 minutes, until the cornbread begins to brown slightly on top and a skewer inserted into the center comes out clean.
Rest and slice - Let cool for at least 10 minutes before slicing and serving.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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