| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 7 tablespoons unsalted butter, melted, plus more for the skillet
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup milk
Instructions
- Preheat the oven to 375˚ F. Butter a 9-inch cast-iron or other ovenproof skillet. Whisk the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. In a separate large bowl, whisk the eggs, buttermilk, milk and melted butter until smooth. Whisk the buttermilk mixture into the cornmeal mixture and pour the batter into the prepared skillet; smooth the top. Bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 278 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 6 g |
| Cholesterol | 75 mg |
| Sodium | 252 mg |
Reviews
I’d never made cornbread before. I’ve now made this several times and it has been moist and tasty every time.