This Cornbread Recipe yields a tender crumb, with delicious flavor and a touch of sweetness.
1/2tsp kosher salt
2largeeggs(preferably at room temperature)**
1cupbuttermilk(preferably at room temperature)**
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!
*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.