Super EASY Cornbread Recipe | How to Make Cornbread

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Add 1 1/4 cups yellow cornmeal to a bowl.

Add 3/4 teaspoon salt to the cornmeal and whisk together, then set aside.

In a large jug, combine 1 cup of buttermilk and 1/3 cup of white granulated sugar, whisking until the sugar dissolves.

Add 1/2 cup of unsalted melted butter and 2 large eggs (at room temperature) to the buttermilk mixture and whisk together until well combined.

Let the melted butter cool before adding to the eggs to avoid scrambling them.

Combine the wet ingredients with the cornmeal mixture and mix gently with a spatula until just combined.

Let the batter soak for about 30 minutes.

Preheat the oven to 350°F (180°C) and prepare an 8x8 inch cake pan by brushing it with 1/2 tablespoon of butter and a pinch of salt.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.

After the cornmeal has soaked, add the flour mixture to the batter and mix gently until just combined, being careful not to overmix.

Pour the batter into the prepared cake pan and even it out with a spatula.

Bake in the preheated oven for approximately 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan for about 5 minutes before flipping it onto a cutting board.

Flip the cornbread onto a wire rack to cool completely, about 5 to 10 minutes before cutting.

Cut the cornbread into pieces, cutting it into three lengthwise.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens