Ingredients
Units
Scale
- 3 cups all-purpose cups flour
- 1 cup yellow cornmeal
- 1 cup sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 1/2 cups buttermilk
- 4 eggs, at room temperature
- 1 cup butter, melted
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish or use a similar-sized (large) cast-iron skillet for a rustic touch.
- Mix the dry ingredients: In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir them together until well mixed.
- Combine the wet ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter, until they are well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix. Overmixing can make your cornbread less tender. We want fluffy and moist cornbread!
- Pour the batter: Pour the cornbread batter into the greased baking dish or large skillet.
- Bake: Place the dish or skillet in the preheated oven and bake for 30-35 minutes until the top is golden brown, and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cornbread from the oven and let it cool for a few minutes before slicing and serving. It’s best served warm with a drizzle of honey and a pat of butter.
- Prep Time: 10 min
- Cook Time: 30-35 minutes
- Category: Savory/Sweet
- Method: American
- Cuisine: American