The last cornbread recipe you'll ever need. This is a fan favorite every summer with anything that comes off the BBQ. This moist buttery sweet cornbread is the perfect consistency with a fluffy center and golden brown top!
- 3/4 cup unsalted butter (melted)
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 1/2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup buttermilk
- 2 large eggs
Preheat your oven to 400F. Grease a 9-inch square baking dish or a 9-inch cast iron pan with butter and place into the oven to heat up. You want to add extra flavor, grease the pan with bacon drippings, its delicious!
In a large bowl, whisk together the the flour, cornmeal, sugar, baking powder, baking soda, and salt. No need for a separate bowl for your wet ingredients here, once the dry ingredients are mixed, make a well in the center. Using a measuring cup, add in the buttermilk and eggs and mix well to combine. Add in your slightly cooled melted butter until just combined.
Remove your baking dish from the oven and pour the batter in. (The sizzle is exactly what you want!) Bake the cornbread for about 20-23 minutes or until the top browns with crispy edges and a toothpick test in the center comes out clean.
Allow to cool for 10 minutes before slicing and serving. Enjoy straight out of the oven or top with your favorite toppings. Butter, a drizzle of honey, or cheddar cheese is delicious!
Calories: 301kcal | Carbohydrates: 28g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 366mg | Potassium: 144mg | Fiber: 2g | Sugar: 4g | Vitamin A: 592IU | Calcium: 118mg | Iron: 1mg