Cornbread

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  • 1 cup all purpose flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs room temperature
  • 1 cup buttermilk or soured milk, see notes
  • ⅓ cup butter melted

  • Instructions 
  • Preheat the oven to 350°F. Grease an 8×8-inch baking pan.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
  • In a medium bowl, whisk together the egg, buttermilk, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Pour the mixture into the prepared pan.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean

Buttermilk substitute: Buttermilk adds flavor as well as helps this cornbread recipe rise nicely. If you don’t have buttermilk, place 1 tablespoon of lemon juice or white vinegar in a 1 cup measuring cup. Fill to 1 cup with milk and stir. Let rest 5 minutes and use in place of buttermilk.

Optional Additions: Add 1 cup corn kernels, 1 cup shredded cheddar cheese, or 1 finely diced jalapeno pepper to the batter before baking.

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