Cornbread is a side dish I like to serve often- such as with chili, or this beef & bean casserole. However, I could never settle on which recipe to use. I went through MANY recipes before finding this on Allrecipes.com, and adapting it a little bit. This is exactly what I like in a cornbread! It's quick to make, uses normal ingredients, and is light & fluffy. It's not too dense or too cakey. Someday I'll probably try making this a little healthier (like using some wheat flour), but for now, I'm happy to have a cornbread recipe that I can count on!!
After mixing the dry ingredients in a bowl, you make a well in the middle and add the wet ingredients to that.
You want to mix the batter just until everything is incorporated.
Cornbread
Printable version here
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/3 cup white sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk*
2 eggs
1/4 cup butter, melted
1. Mix dry ingredients, make a well, add buttermilk & eggs and stir until almost combined. Add melted butter & mix until just combined.
2. Pour into a greased 9x9 inch metal baking dish. Bake at 425º for 20 minutes.
*You may substitute 1 cup milk + 1 tbsp. white vinegar or lemon juice for the buttermilk. Combine and let sit for 5 minutes before using in the recipe.
Recipe source: allrecipe.com
Why I love it? It has the perfect flavor & texture that I'm looking for in cornbread- soft (with slightly crisp edges), and just a little sweet. It comes together quickly, too!
Do you know if I could substitute the buttermilk for regular milk?
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