This Homemade Cornbread Recipe yields a tender crumb, with delicious flavor and a touch of sweetness.
Ingredients
3/4cupall-purpose flour(108g by weight)
1.25cupsyellow cornmeal*(180g by weight)
1/2tspbaking soda
1/2tsp kosher salt
1/2cupunsalted buttermelted
1/2cupgranulated sugar
2largeeggs(preferably at room temperature)**
1cupbuttermilk(preferably at room temperature)**
Instructions
Preheat oven to 350F. Line an 8x8 pan with parchment paper (or, you can grease with butter).
In a medium bowl, whisk to combine the flour, cornmeal, baking soda, and salt.
In a large bowl, whisk to combine the butter and sugar until glossy and thick.
Whisk in the eggs until evenly incorporated and frothy on top.
Whisk in the buttermilk until smooth.
Add the dry ingredients to the wet, and mix together until the flour just disappears (note: I whisk at first, then switch to a spatula when the batter gets too thick). Do not overmix, it's okay if there are some lumps (see photo in blog post).
Pour the cornbread into the lined pan, and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Enjoy!
Notes
*Try to find a quality organic cornmeal. I purchase Arrowhead Mills brand. Note that cornmeals vary with different grind sizes and coarseness. I recommend not getting something too coarse unless you enjoy a more gritty texture.**Because the butter is melted, ideally you don't want the eggs and buttermilk cold straight out of the fridge. If you're in a hurry, place the eggs in warm water for a few minutes. If you add cold eggs and buttermilk it may re-solidify parts of the melted butter and not mix together as cohesively.Pan Size: Instead of an 8x8 pan, you may also use a 9" cake pan or a 9" skillet. If you want to double the recipe, you can use a 9x13 pan and the cook time will be about the same.Storage: Leave at room temperature for up to 2 days. Cover it or store in an airtight container to prevent it from drying out.Freezing: Store in an airtight container to prevent the cornbread from absorbing off-flavors, then keep in the freezer for up to 2 months. You can thaw by leaving at room temperature for 30-60 minutes.Reheating: Heat in the microwave for 20-30 seconds for a 3×3″ square piece. Or, warm in a 300F oven for about 5 minutes.Mix-ins: This cornbread is great as is, and mix-ins will change the textural experience and flavor of the cornbread, so I recommend making it plain at least once. If you want to experiment with mix-ins from there, you can add up to 1/2 cup of shredded cheddar cheese, corn kernels, bacon bits, or chopped canned jalapenos. Or up to 1 tsp of smoked paprika or chili powder.