Make this your go-to recipe for classic cornbread.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 6-8 |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, melted, plus more, for the pan
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- Pinch cayenne pepper
- 11/4 teaspoons fine salt
- 1 1/2 cups milk
- 2 large eggs
Instructions
- Preheat the oven to 400 degrees F. Brush the inside of a 9-inch round cake pan with melted butter.
- Whisk the cornmeal, flour, sugar, baking powder, cayenne and salt together in a large bowl. Whisk the milk and eggs together in a medium bowl. Pour the milk mixture into the cornmeal mixture and stir until just combined; then stir in the melted butter.
- Transfer the batter to the prepared pan and spread out into an even layer. Bake until lightly browned and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 375 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 82 mg |
| Sodium | 316 mg |
Reviews
this is a very good recipe. Not too sweet . I did 1/2 teaspoon of salt because I didn’t know that they meant by 11/4 teaspoons and no cayenne pepper. I live at almost 3000 elevation and my particular oven I baked at regular bake for 25 minutes in an 8 X 8 glass pan and it was good.