Basic Buttery Cornbread

Basic Buttery Cornbread
Servings: 15 Prep 10 mins Start to Finish 45 mins

Ingredients

  • 1 cup cornmeal, medium grind
  • 1 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 2 eggs
  • 1 cup buttermilk

Make It

1. Heat the oven to 350 degrees and coat a 9-by 13-inch baking dish with butter. In a medium bowl, whisk together the first six ingredients.

2. With a hand mixer or a stand mixer with paddle attachment, beat the butter until smooth. Add the dry ingredients, and blend at medium speed until the mixture resembles coarse crumbs, about 1 minute. Reduce the mixer's speed to low and add the eggs, one at a time, until just blended. Slowly add the buttermilk and blend evenly.

3. Pour the batter into the pan, and bake until the top is golden brown and a toothpick inserted in the middle comes out clean, about 20 minutes. Let bread cool for 15 minutes before slicing.