Cornbread

Name: Cornbread
Total time: 35 min
Ingredients: 8 tablespoons/115 grams unsalted butter, melted, plus more for brushing the pan; 1 1/2 cups/250 grams medium-coarse yellow cornmeal; 3/4 cup/114 grams all-purpose flour; 1/4 cup/55 grams granulated sugar; 3 1/2 teaspoons baking powder; 1 teaspoon kosher salt (Diamond Crystal); 1/4 teaspoon baking soda; 2 cups/470 milliliters buttermilk, preferably full-fat; 2 large eggs, lightly beaten

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Total: 35 minutes

Servings: 7

Cost: $4.57 /serving

Author : Yewande Komolafe

buttermilk flour yellow cornmeal

Ingredients

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8 tablespoons 115 grams unsalted butter, melted, plus more for brushing the pan1 1/2 cups 250 grams medium-coarse yellow cornmeal3/4 cup 114 grams all-purpose flour1/4 cup 55 grams granulated sugar3 1/2 teaspoons baking powder1 teaspoon kosher salt (Diamond Crystal)1/4 teaspoon baking soda2 cups 470 milliliters buttermilk, preferably full-fat2 large eggs, lightly beaten

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Instructions

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Step 1

Heat oven to 400 degrees. Butter the bottom and sides of a 10-inch skillet or cast-iron pan and set aside.

Step 2

In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated. Fold in the melted butter. Pour the batter into the prepared skillet and smooth the top.

Step 3

Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

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