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Cornbread

Photo: Getty Images

BY The Editors

PUBLISHED April 24, 2024

Cornbread people are divided into savory and sweet camps. This recipe has no sugar other than the natural sweetness of the cornmeal. But you can certainly add a tablespoon or two and cut the salt by half.

 

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Cornbread

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Makes 6 to 8 servings 1x

Time 45 to 50 minutes

Units Scale

Ingredients

  • 2 tablespoons butter, melted, or olive oil, plus butter for greasing
  • 1 1/2 cups cornmeal
  • 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1 1/4 cups buttermilk or yogurt, plus more as needed

Instructions

  1. Heat the oven to 375°F. Grease a 9-inch square baking pan with some butter.
  2. Combine the cornmeal, flour, baking soda, and salt in a large bowl. Whisk the egg into the buttermilk. Stir the buttermilk mixture into the dry ingredients just enough to combine. If the batter is very dry and doesn’t come together easily, add a few tablespoons more buttermilk, 1 tablespoon at a time, until it comes together.
  3. Add the melted butter and stir until just incorporated; avoid overmixing. Pour the batter into the prepared pan and spread it into an even layer. Bake for 25 to 30 minutes, until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean. Cut into squares and serve hot or warm.

— Recipe from How to Bake Everything

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