This delicious fluffy sweet homemade cornbread recipe comes together in under 30 minutes and will be the perfect side dish at your next bbq.
Servings: 8
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
Ingredients
3eggs
4tablespoonsmelted unsalted butter
1 ½cupsfull fat buttermilk
1 ½cupsyellow cornmeal
¾cupsugar
1 ½cupall-purpose flour
½teaspoonbaking soda
2tablespoonsbaking powder
1teaspoonsalt
Instructions
Preheat the oven to 400°.
Next, whisk together the eggs, butter, and buttermilk in a large bowl until combined.
Add the cornmeal, sugar, flour, baking soda, baking powder, and salt and whisk or fold together until completely combined.
Transfer the batter to a well-seasoned 10” cast iron skillet or a 13x9 casserole dish sprayed with no-stick spray.
Bake at 400° for 25-28 minutes in the skillet or 20-22 minutes in the casserole dish. It will be browned on top and just about firm in the center.
Serve warm or cool with butter.
Notes
Chef Notes:Make-Ahead: You can make this recipe up to 1 day ahead of time before serving.How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave.How to Store: Cover and keep at room temperature for 4 days. Cover and keep in the refrigerator for 7 days. This will freeze well covered for up to 3 months.The sugar in this recipe is optional.You can use bread flour but if you do so, you will need to add an additional egg.