CORNBREAD RECIPE

CORNBREAD RECIPE

fill your kitchen with the heavenly smell of fresh baked cornbread ready in half an hour

This is the cornbread recipe you’ve been looking for—it’s incredibly moist and buttery, with a fluffy center, crunchy edges, and the ideal crumb!

By: KARINA

INGREDIENTS

  1. Melted half a cup unsalted butter (or bacon drippings)
  2. One cup of flour for all purposes
  3. One cup polenta or yellow cornmeal
  4. One tablespoon of optional sugar
  5. Two tsp baking powder (optional; makes cornbread fluffier)
  6. One-half tsp baking soda
  7. Half a teaspoon of salt
  8. Mix 1 1/2 cups buttermilk shake with 2 big eggs before measuring.

DIRECTIONS

  • Adjust an oven rack to the middle position and preheat the oven to 200°C/400°F. A 9-inch cast iron skillet or 9-inch square baking dish should be lightly oiled with butter before being heated inthe oven. 
  • An alternative method for using cast iron skillets is to melt half a cup of unsalted butter in your pan over medium heat, turn off the heat, and let the butter cool somewhat before adding it to the batter.
  • Mix the flour, cornmeal, sugar, baking soda, baking powder (if using), and salt in a big bowl.
  • Create a well in the middle and pour in the eggs and buttermilk. Add the melted butter that has slightly cooled after thoroughly mixing to incorporate. Remix till ‘just’ mixed, taking care not to overmix.
  • Using oven mitts, carefully take the “hot” pan or dish out of the oven, then transfer the batter into the heated skillet or dish. Take a listen to that sizzle! It’s what you desire.
  • Bake for 20 to 23 minutes, or until the top of the cornbread starts to brown and a toothpick inserted in the center comes out clean. Let cool for approximately ten minutes prior to slicing and serving.

RECIPE NOTES

  • You can make your own buttermilk if you don’t have any! Add 1 1/2 cups of room temperature milk (full cream, 2%, or skim can be used) to 1 tablespoon of white vinegar (or freshly squeezed lemon juice). Combine and leave for five minutes.
  • Completed! As you begin this preparation, make sure your “buttermilk” has sufficiently soured before adding it to your mixture.

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