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Classic Cornbread

This cornbread is made using a simple batter of cornmeal, flour, and buttermilk, which is poured into a hot skillet or baking dish. It bakes until golden brown with a crisp crust and a moist, tender crumb inside. The result is a visually appealing loaf with a slightly coarse texture and crispy edges, perfect as a side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Side Dish
Cuisine: American(southern)
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1½ cups cornmeal medium or coarsely ground
  • 1 cup all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup unsalted butter melted
  • 2 large eggs

Equipment

  • Mixing Bowls
  • Whisk or wooden spoon
  • Measuring cups and spoons
  • Baking pan or cast-iron skillet
  • Oven

Method
 

  1. Preheat oven at 190°C (375°F) for even cooking and moist crumb. If using preheated cast-iron skillet - 200°C is fine). In a bowl, whisk cornmeal, flour, baking powder, and salt.
  2. In another bowl, mix buttermilk, melted butter, and eggs.
  3. Combine wet and dry ingredients, stirring until just blended.
  4. Pour batter into prepared pan and spread evenly.
  5. Bake for 20–25 minutes until golden and set.
  6. Cool slightly before slicing.
  7. Serve the dish with butter and enjoy.