Description
A moist and slightly sweet cornbread with a tender crumb, perfect for pairing with hearty mains or a simple honey drizzle.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 cup milk (or buttermilk)
- 1/4 cup melted unsalted butter
- 2 tablespoons sour cream (optional)
- 1/2 cup shredded cheddar (optional)
- 1 diced jalapeño (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8-inch square pan or line it with parchment.
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs with the milk, melted butter, and sour cream (if using).
- Fold the wet ingredients into the dry until just combined.
- Pour the batter into the pan and bake for 20–25 minutes until a toothpick comes out clean.
- Let rest for 10 minutes before cutting into squares.
Notes
For a savory twist, fold in shredded cheddar and diced jalapeño before baking. Store cooled cornbread in an airtight container for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg