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Cornbread Recipe

Cornbread Recipe: Preheat oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Then put 2 tablespoons (28 grams) of the butter in an 8-9 inch (20-23 cm) cast iron skillet (or baking pan) and place in the oven for 5 minutes (to heat the pan and melt the butter) while you make the batter.

In a small saucepan, or in the microwave, melt the remaining 2 tablespoons (28 grams) butter. Set aside. In a bowl, with a wire whisk, lightly beat the egg and then stir in the buttermilk and milk.

In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Then make a well in the center of the flour mixture and pour in the egg/milk mixture, along with the melted butter. Gently stir, just to combine. The batter should be thick, but still pourable. Add more milk or buttermilk if necessary.

Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan. Pour the batter into the skillet and bake in the oven for about 20-25 minutes, or until the top is golden and cracked, and a toothpick inserted in the center comes out clean. Remove from oven, place on a wire rack, and let cool for about 10 minutes before serving. This bread is wonderful served warm, whether with your meal, as a snack, or with butter and jam.

Serves 6-8 people.

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Cornbread Recipe:

4 tablespoons (57 grams) unsalted butter, divided

1 large egg

3/4 cup (180 ml) buttermilk

3/4 cup (180 ml) milk (full or reduced fat)

1 cup (120 grams) cornmeal (white or yellow), preferably stone ground (can substitute with polenta or maize meal)

1 cup (130 grams) all purpose flour

1-2 tablespoons (10-25 grams) granulated white sugar (optional)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt