I'm a pretty big fan of cornbread but I'm not such a big fan of the way cornbread tends to dry out and become super crumbly. So when I came across this recipe for cornbread in Food Network Magazine I just knew it was promising. I love how this cornbread stayed nice and moist and didn't fall apart on me when I attempted to slather a little butter on top.
We paired this recipe with some homemade southern fried chicken and creamed spinach. The entire meal was a massive success, it was a no leftovers kind of meal. And that, is my favorite kind of meal.
Adapted from Food Network Magazine
Yield: 9 pieces
Prep Time: 10 minutes I Bake Time: 20 minutes
- 5 tablespoons butter, plus more for the pan
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (shaken before measuring)
- 2 large eggs
Preheat your oven to 425 degrees and butter an 8-inch-square baking pan.
Melt the butter in the microwave or on the stove, once it is fully melted set it aside to cool.
In a large mixing bowl whisk together all of the dry ingredients and set aside.
In another mixing bowl whisk together the buttermilk and eggs, then whisk in the melted butter. Once the ingredients are fully incorporated slowly mix in the dry ingredients until the batter comes together.
Pour the batter into your prepared pan and bake for approximately 20 or until a toothpick comes out clean when inserted into the middle.