Ingredients and Weight:
- Cornmeal: 2 cups (240g)
- All-purpose flour: 1 cup (120g)
- Baking powder: 2 teaspoons (8g)
- Baking soda: 1 teaspoon (5g)
- Sugar: 1/2 cup (100g)
- Salt: 1 teaspoon (6g)
- Milk: 1 1/2 cups (360ml)
- Buttermilk: 1 cup (240ml)
- Large egg: 1 (60g)
- Melted unsalted butter: 1/4 cup (60g), divided
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk together milk, buttermilk, egg, and 2 tablespoons (30g) melted butter.
- Gradually add wet ingredients to dry ingredients, whisking until just combined.
- Pour batter into a greased 12-inch cast iron skillet.
- Pour remaining 2 tablespoons (30g) melted butter over the top of the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 560
- Protein: 12g
- Fat: 25g
- Carbohydrates: 80g
- Fiber: 5g
- Sugar: 12g
Dish Characteristics:
- Golden brown and crispy crust
- Tender and moist interior
- Buttery and aromatic
- Perfect for serving with soups, stews, or as a side dish
User Comments:
- "The best cornbread I've ever had! It has the perfect balance of sweetness and corniness."
- "So moist and flavorful! The cast iron skillet adds a nice crispy bottom."
- "This recipe is incredibly easy to make and always turns out great."
- "My family loves this cornbread! It's become a staple at our gatherings."
- "I served this with my favorite chili and it was a hit. The cornbread soaked up all the delicious flavors."
Special Precautions and Tips:
- Use fresh, high-quality cornmeal for the best flavor.
- Don't overmix the batter, as this will result in a tough cornbread.
- Let the cornbread cool for a few minutes before slicing to prevent crumbling.
- If you don't have a cast iron skillet, you can use a 9x13 inch baking dish.
