Cornbread
This classic cornbread is made with flour, cornmeal, eggs, buttermilk, and maple syrup, is a foolproof recipe for a slightly sweet side dish.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk, either low-fat or full-fat
- 1/4 cup maple syrup
- 4 tablespoons (2 oz) unsalted butter, melted, plus more for the pan
Instructions
- Preheat the oven to 425°F (218°C). Lightly butter an 8-inch square baking dish, a 9-inch round baking pan, or an approximately 9-inch cast-iron skillet.
- In a large bowl, combine the flour, cornmeal, baking powder, and salt and whisk together until thoroughly combined.
- Break the eggs into a large measuring cup or a medium bowl and whisk them to combine. Add the buttermilk, maple syrup, and melted butter and whisk again until thoroughly combined.
- Add the egg mixture to the dry ingredients and gently stir just until combined, using only a few strokes. Scrape the batter into the prepared pan and bake for 20 to 25 minutes, until the cornbread is lightly browned, pulling away from the sides of the pan, and a cake tester or butter knife comes out clean when inserted into the center. Serve the cornbread warm, preferably with butter. [Editor’s Note: Or with ribs. Or fried chicken. Or a tall glass of cold milk. Or, well, you tell us….]
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 135mg | Fiber: 1g | Sugar: 2g