Cornbread

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup vegetable oil

Steps

1. 1 Preheat oven to 425°F. Lightly grease an 8-inch square baking pan.
2. 2 In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. 3 In another bowl, whisk buttermilk, egg, and oil.
4. 4 Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5 Pour the batter into the prepared pan.
6. 6 Bake for 20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. 7 Let cool slightly before cutting into squares.

Nutrition

Tips

• For a sweeter cornbread, add a tablespoon of honey to the wet ingredients.
• Substitute milk with 1 tablespoon of lemon juice or vinegar for a buttermilk substitute.

Storage

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat in a warm oven to restore its texture.

Serving Suggestions

• Serve warm with honey butter.
• Pair with chili or a hearty vegetable stew.

FAQ