| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 4-6 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 4-6 servings |
Ingredients
- 5 tablespoons unsalted butter, plus more for the pan
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (shake before measuring)
- 2 large eggs
Instructions
- Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
- Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 255 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 89 mg |
| Sodium | 300 mg |
| Serving Size | 1 of 6 servings |
| Calories | 255 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 89 mg |
| Sodium | 300 mg |
Reviews
Disappointed. It’s more like a biscuit. I expected it to be a little sweet but there was no sweetness at all. In looking at other reviews (now), I see that a lot of people added sugar.
I have been making Chef Cat Cora’s southern cornbread recipe for years! It never disappoints! I use corn flour instead of corn meal. The result is a finer grain bread. I use salted butter. I also add a couple tablespoons of sugar if I’m in the mood.
I’ve doubled and quadrupled the recipe and it comes out perfect every time!
Cat Cora’s recipe is the best out there… I’ve baked them all types and variations. Never fails . I do use white and yellow cornmeal … don’t ask me why just wanted to be different. I do add one Tbls. of sugar. This morning I used some freshly shredded pepper jack in the batter. OH! MY! So good!
Perfect SOUTHERN cornbread recipe! Kudos, Cat! Been making this recipe for many years now… a perfect go-to recipe that is easy and quick to make. Nearly “fool proof” even when some occasional additions are made for specific occasions! Also a couple of twists using this recipe… first uses a muffin pan for six muffins… may need to double for 12— spray or butter muffin cups and fill about half full, cut ham rounds or finely cube some smoked deli ham and place in each muffin cup, then top off with remaining batter to fill muffin cups to recommended level & bake until golden brown! The next tasty variation requires 5 grilled or boiled hot dogs… make cornbread recipe as shown, butter or spray an 8X8 inch baking pan, pour in the batter, press the hot dogs (evenly spaced) into the batter & press down until nearly submerged, then bake until golden brown. Serve these (for five) any way you choose; my preference is to top each cornbread-dog strip with a generous amount of Jeff’s Hot Dog Chili (online recipe) topped with favorite items like chopped onion, cheese, etc. Oh my, really good and no stick or deep fryer needed! Jeff’s HD Chili is quick and easy to make, plus it tastes as good as a recipe that I used to make that took 6 hours of simmering on the stove top!!!
My first attempt at cornbread. I made it for my northern husband… I’ve never been a cornbread fan myself! Until now!! Wow! We both loved it and I’ll be making this on a regular basis from now on. It was moist, baked up perfectly. The edges were browned and just crispy. I got major points
Being from Alabama, I love cornbread but I can’t stand it (or grits) with sugar! This recipe is perfect!
We absolutely loved this recipe, Cat! Even my 11yr old that “doesn’t” like cornbread, ate it! Thank you <3
This is very light & moist but needed more salt. Next time I will triple the salt to 1 1/2 tsp. I also added a heaping tablespoon of sugar to add sweetness.
I’ve been searching for years for perfect cornbread receipe! Tenderand moist. I add 1 tablespoon of sugar for sweetness. I make at least once a month.
Great! Tender on the inside, light & gently crisp on the outside. But I think it would release easier from a metal pan. I used Pyrex and despite buttering the dish well it still stuck after cooling the 10 minutes.