Homestyle Cornbread

Ingredients

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 2 large eggs 2 large eggs

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 31g, 8g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C) and grease a 9-inch square baking pan.
2. 2.
   In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
4. 4.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5.
   Pour the batter into the prepared baking pan and smooth the top.
6. 6.
   Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cornbread to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Use fine or medium-grind cornmeal for a smoother texture in the cornbread.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
• Eggs — Make sure the eggs are at room temperature for better incorporation into the batter.
• Baking powder — Check the expiration date of your baking powder to ensure it is still active and will help the cornbread rise properly.
• Butter — Use unsalted butter to control the saltiness of the cornbread.

Tips & Tricks

• For a variation, add diced jalapenos or shredded cheese to the batter before baking.
• Serve the cornbread warm with a drizzle of honey or a pat of butter for extra indulgence.
• To achieve a crispy crust, preheat the baking pan with the melted butter before pouring in the batter.
• Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or frozen for longer shelf life.
• To reheat cornbread, wrap it in foil and warm it in a preheated oven at 350°F (175°C) for about 10 minutes.

Serving advice

Serve the Homestyle Cornbread as a side dish with hearty stews, chili, or barbecue. It can also be enjoyed on its own as a snack or breakfast treat.

Presentation advice

Cut the cornbread into squares or wedges and arrange them on a rustic wooden platter. Garnish with fresh herbs like parsley or chives for a pop of color.