This is the absolutely best cornbread recipe ever. Once, a long while back, I made cornbread muffins and didn't check the baking powder. It was very bad. My kids took the cornbread pucks out to the driveway and played hockey with them. TO THIS DAY...they still mention it.
Cornbread
Yield: 8
prep time: 5
cook time: 20-25
total time: 30-35
Ingredients
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 2 Tbs sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp coarse salt
- 1 large egg
- 1 3/4 cups buttermilk
- 4 Tbs unsalted butter
Instructions
- Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
- Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.
All photographs copyright Janet S. Grey.
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