This homemade cornbread is so flavorful and the texture is perfect. It's best served shortly after baking, unless using for dressing, then make it up to 3 days in advance. This is traditional Southern cornbread with just enough sweetness to make it cornbread perfection.
- 1 cup cornmeal fine or medium, yellow
- 1 cup all-purpose flour
- ⅓ cup sugar
- 4 tsp baking powder
- 1 tsp Kosher salt
- ⅓ cup unsalted butter melted, plus more for greasing the dish
- 1 cup buttermilk
- 1 large egg lightly beaten
Pre-heat oven to 400°F.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Add the butter, buttermilk, and egg and use a wooden spoon to mix together until just combined. The batter will be very thick and lumpy. Don't over mix!
Melt 1 tbsp in a 8" or 9" cast iron skillet, and swirl around to cover the bottom of the pan. Or, grease an 8"x8" baking dish with softened butter or cooking spray.
Transfer the batter into the skillet, or dish, and use the back of a wooden spoon (or your fingers) to evenly spread.
Bake until golden brown and an inserted toothpick comes out clean, about 25 minutes.
Use fine or medium yellow (or white) cornmeal. Don't use coarse cornmeal, polenta, or masa harina.
If you like your cornbread extra sweet, increase the sugar to 1/2 cup.
To make this without flour, omit it and increase the cornmeal to 2 cups, and add an extra egg.
The batter will be thick and lumpy. This is good. Don't worry if the batter isn't completely smooth on the surface after you transfer it into the pan or dish. It will smooth when baking.
The cornbread is best when served immediately or within a few hours. Wrap leftovers in plastic wrap. If using for dressing/stuffing, make the dressing 1 to 3 days before assembling.
Baked cornbread can be frozen for up to 6 weeks.
Calories: 264kcal | Carbohydrates: 37g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 336mg | Potassium: 333mg | Fiber: 2g | Sugar: 10g | Vitamin A: 324IU | Calcium: 130mg | Iron: 2mg