Great cornbread recipe. This cornbread strikes the right balance between tender and crumbly. Enjoy!

Prep Time    : 10  mins
Total Time    : 30 mins

Servings      : 8


·         1/2 cup (1 stick) unsalted butter, melted, plus more for pan
·         1 cup all-purpose flour (spooned and leveled)
·         6 tablespoons sugar
·         1 1/2 teaspoons baking powder
·         1 teaspoon fine salt
·         1/2 teaspoon baking soda
·         1 cup buttermilk
·         3 large eggs


1.   Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
2.   Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.


·     Jazz up the batter by trying flavor combinations such as Bacon-Scallion Cornbread, Cheddar-Jalapeno Cornbread, Herbed Cornbread, or shake up the shape by baking it in muffin pans.
·     Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days.

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