This homemade cornbread recipe is subtly sweet with a tender crumb. It is a traditional Northern style cornbread that pairs well with chili and holiday meals.
Course Bread, Side Dish
Keyword Cornbread, Homemade Cornbread
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Haley D Williams
1cup(120 g) yellow stone-ground cornmeal
1cup(125 g) all-purpose flour
2tablespoons(25 g) granulated sugar
2/3cupwhole milkroom temperature
2large eggsroom temperature
2tablespoons(28 g) unsalted buttermelted and still warm
Preheat oven to 425° F. Generously grease a metal 8x8 baking pan with butter. Set aside.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
In a small bowl (or directly in the liquid measuring cup), whisk together the buttermilk, milk and eggs. Pour the mixture into the bowl of the dry ingredients. Whisk just until combined (do not overmix). Add the melted butter and stir just until incorporated.
Pour the mixture into the prepared pan gently tap on the counter to remove any air bubbles. Bake at 425° F for 23 to 25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Let cornbread cool in the pan for 10 minutes, then cut with a butter knife and serve warm.
High altitude adjustments:
Decrease baking powder to 1 ½ teaspoons. Increase both buttermilk and milk measurements to ¾ cup each.
Store cornbread in the pan covered with tinfoil at room temperature. Cornbread is best when eaten the day of, but can be reheated in the oven a day or two after it is made.
Preheat oven to 350° F. Place cornbread (uncovered) in the oven for 5 to 10 minutes or until warm.