The BEST Cornbread Recipe
This cornbread recipe combines medium grind yellow cornmeal with all-purpose flour to create a moist and tender bread featuring a golden crust and slightly sweet flavor from sugar and buttermilk. The batter includes baking powder and baking soda for a balanced rise, and butter adds richness throughout. Baking it in a preheated cast iron skillet produces crisp edges and a warm, homey texture. This bread holds its moisture well for several days, making it suitable for serving alongside savory meals or enjoying as a snack with butter or honey.
Ingredients
- 1 cup cornmeal medium grind, yellow
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 6 tablespoons butter divided, unsalted
- 1 ½ cups buttermilk , at room temperature
- 2 egg at room temperature
Instructions
- Place a 10-inch cast iron skillet in the oven, and preheat to 425°F. (You can also use a 9 or 10-inch glass baking dish.) Bring the eggs and buttermilk to room temperature and melt 5 tablespoons of butter, setting it aside to cool.
- To a large bowl, add the cornmeal, flour, sugar, baking powder, salt, and baking soda, and whisk to combine. To a medium-sized bowl, whisk the eggs then add the room temperature buttermilk, stirring well. Add the egg mixture to the large bowl and give it a few stirs. Add the cooled butter and mix just until everything is combined.
- Once your oven and skillet have preheated, use a hot pad to carefully remove the skillet. Add the remaining 1 tablespoon of butter and swirl it around the skillet to coat. Working quickly, pour the batter into the skillet (it will sizzle), smooth the top, and place the skillet in the oven. Bake for about 12-15 minutes, or until the top is golden and the edges brown and pull away from the pan. Cool for 5-10 minutes, then slice and serve warm or at room temperature.
Notes
- For a softer, smoother texture, substitute medium grind cornmeal with fine ground cornmeal using equal amounts of cornmeal and flour.
- Store leftovers in the refrigerator to keep the cornbread moist and prevent mold, which may develop if left at room temperature.
- Reheat cornbread in a toaster oven to restore a crispy crust without drying out the interior.
Nutrition Information
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 341mg | 14% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 317IU | 6% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.