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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 servings
- 1 cup (120 g) yellow stone-ground cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup buttermilk room temperature
- 2/3 cup whole milk room temperature
- 2 large eggs room temperature
- 2 tablespoons (28 g) unsalted butter melted 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.
Suggested tools to make cornbread
Kitchen scale, mixing bowl, whisk, 8x8 baking dish
Serving: 1slice | Calories: 106kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 131mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 106IU | Calcium: 49mg | Iron: 1mg