Cornbread
A tender, lightly sweet skillet cornbread with a golden crust. A Southern side that pairs with chili, barbecue, or soup.
Ingredients
8 servings
Instructions
-
Heat oven to 400°F (200°C). Grease a 9-inch cast-iron or baking pan.
-
Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl.
-
In another bowl, beat milk, eggs, and melted butter; fold into the dry mix.
-
Pour batter into the pan and bake 20 to 25 minutes until golden and a toothpick comes out clean.
-
Cool 10 minutes, cut into squares, and serve warm.
Nutrition
Per serving, estimated.
- Calories
- 210 kcal
- Protein
- 5g
- Carbs
- 30g
- Fat
- 8g
- Fiber
- 2g
Tips
- Preheat the skillet so the bottom crust crisps.
- Do not overmix; a few lumps are fine for a tender crumb.
- For a savory version, cut the sugar in half.
Variations
- Stir in 1 cup corn kernels or jalapenos.
- Add 1/2 cup shredded cheddar.
- Swap buttermilk for the milk for tang.
Frequently Asked Questions
Overbaking is the usual cause; pull it as soon as a tester comes out clean.
Yes, reduce the bake time to about 15 minutes.
It depends on region; Northern styles are sweeter, Southern ones are more savory.
