Cornbread
Easy Southern Cornbread is an easy to make side dish recipe that goes perfectly with hearty soup, stew, chili, and crock pot recipes!
Servings: 9
Calories: 218kcal
Ingredients
- ¾ cup all-purpose flour
- 1 cup yellow cornmeal
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar
- 1 ½ cup buttermilk
- ⅓ cup melted butter
- 2 large eggs lightly beaten
Instructions
- In a medium mixing bowl, add flour, cornmeal, baking powder, baking soda, salt, and sugar. Use a whisk to combine. Set bowl aside.
- In a separate mixing bowl, add buttermilk, butter and slightly beaten eggs. Whisk to combine.
- Pour the wet mixture into the bowl with the dry ingredients, stir to combine. Batter will be lumpy.
- Evenly spread the batter into a lightly greased 8x8 inch square baking dish.
- Bake at 425 degrees F for 20-25 min. The top will be golden brown when it is done.
- Test in the center of cornbread with a toothpick to make sure it comes out clean.
- Cool for about 15 minutes before serving.
Video
Notes
- Use yellow cornmeal in this recipe as white cornmeal won’t give you the rich golden color that you love.
- The texture and taste of cornbread are unique. It’s what makes it a favorite of so many. If you’re not a fan of crumbly cornbread, more flour will make it less crumbly. Whereas more cornmeal will make it more crumbly. You can tweak this a little bit to make your cornbread the texture you prefer!
- Use a rubber spatula to make sure the batter is spread evenly in the baking dish.
Nutrition
Serving: 1piece | Calories: 218kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 303mg | Potassium: 207mg | Fiber: 2g | Sugar: 5g | Vitamin A: 336IU | Calcium: 86mg | Iron: 1mg