Description
A moist and subtly sweet cornbread recipe that carries the essence of family traditions, perfect for summer gatherings.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour blend)
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (or milk of choice)
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 cup sweet corn (fresh or canned)
Instructions
- Preheat your oven to 425°F (220°C).
- Grease a 9-inch cast iron skillet with a tablespoon of butter, then place it in the oven to heat.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and combine them with buttermilk and melted butter.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in the sweet corn.
- Carefully remove the hot skillet from the oven, pour the batter into it, and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Notes
For added flavor, consider adding jalapeños or cheese. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg