Ingredients and Weight:
- Cornmeal: 1 1/2 cups (180g)
- All-purpose flour: 1/2 cup (60g)
- Sugar: 2 tablespoons (25g)
- Baking powder: 1 1/2 teaspoons (6g)
- Baking soda: 1/2 teaspoon (2g)
- Salt: 1/4 teaspoon (1g)
- Buttermilk: 1 cup (240ml)
- Eggs: 2 large (100g)
- Butter, melted: 1/4 cup (57g)
Preparation Time:
20 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease and flour a 9x13 inch (23x33 cm) baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 180
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 200mg
- Carbohydrates: 28g
- Protein: 4g
Dish Characteristics:
- Sweet and savory
- Moist and crumbly
- Perfect for breakfast, lunch, or dinner as a side dish
- Can be served with butter, honey, or syrup
User Comments:
- "This is the best cornbread recipe I've ever tried!"
- "I love how easy it is to make and how versatile it is."
- "It's so moist and flavorful, I could eat it all day."
- "I added some grated cheddar cheese to the batter for an extra cheesy kick."
- "I highly recommend this recipe to anyone who loves cornbread."
Special Precautions and Tips:
- Be sure to use fresh buttermilk for the best flavor.
- Do not overmix the batter, as this will result in a tough cornbread.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
