Ingredients
1 1/4 cups yellow cornmeal
1 cup all-purpose flour (or 1:1 gluten-free flour)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 eggs
1 1/4 cups whole milk
6 tablespoons salted butter (or neutral oil)
Instructions
- Preheat the oven to 400°F (200°C) and place a 10-inch cast iron skillet inside to heat.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then whisk in the milk.
- Melt the butter in the hot skillet, swirling to coat the bottom and sides. Reserve 1–2 tablespoons of the melted butter for the batter.
- Pour the remaining melted butter into the wet ingredients and mix to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
- Pour the batter into the hot skillet and smooth the top.
- Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
Use buttermilk instead of milk for tangier flavor and tenderness.
Add cheese, jalapeños, or corn kernels for extra flavor and texture.
Preheating the skillet ensures a crispy golden crust.
The batter can also be baked as muffins (about 15 minutes bake time).
Cornbread can be frozen for up to 2 months when wrapped tightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 220
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg