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Amazing 10-Minute The Cornbread That Outsells the Turkey

The Cornbread That Outsells the Turkey
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This is the Southern-style cornbread so good it challenges the main course at any holiday meal. Expect a sweet, buttery flavor and a wonderfully soft texture designed to impress your guests.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted, plus extra for greasing

Instructions

  1. Preheat your oven to 400°F (200°C). Generously grease a 9×13 inch baking pan or a 10-inch cast iron skillet with butter.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, milk, and eggs until just combined.
  4. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth. Do not overmix.
  5. Slowly pour the melted butter into the batter while gently stirring until fully incorporated.
  6. Immediately pour the batter into your prepared hot pan or skillet.
  7. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For extra moisture, you can substitute 1/4 cup of the buttermilk with sour cream.
  • If you prefer a slightly crispier edge, use a cast iron skillet and ensure it is very hot before adding the batter.
  • This cornbread is best served warm, perhaps with an extra pat of butter.

Nutrition

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