Ingredients (serves 6–8):
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (adjust to taste)
- 2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, left to sit 5 minutes)
- 2 large eggs, beaten
- 1/3 cup melted butter
Instructions:
- Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix buttermilk, beaten eggs, and melted butter. Pour this wet mixture into the dry ingredients.
- Stir gently until just combined—do not overmix; a few lumps are okay.
- Pour the batter into the prepared pan or skillet, spreading it evenly.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool for 5–10 minutes before slicing. Serve warm with butter, honey, or alongside chili.
This cornbread has a slightly sweet, moist texture with a perfect balance of corn flavor—ideal for any meal!