Cornbread
serves 4-6
This is a basic, Southern recipe for buttery cornbread. It's a staple in diners all across the South, but delicious alongside any meal, anywhere. It goes particularly well with soups and stews.
1 cup all-purpose flour
2/3 cup yellow cornmeal
1/2 cup corn flour (masa harina)
5 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
1 cup milk
1/3 cup buttermilk
12 tablespoons melted butter, plus more for greasing
4 eggs, lightly beaten
prep: 10 minutes
total: 30 minutes
8x8-inch baking dish
2 large bowls
whisk
spatula
1. Preheat oven to 375F and put the rack in the middle position. Grease an 8x8-inch baking dish.
2. In a large bowl, mix all the dry ingredients together. Create a well in the center of the dry mixture.
3. In a separate bowl, whisk together the milk, buttermilk, melted butter and eggs. Pour the wet mixture in the center well of the dry mixture. Blend the two together with a spatula until just combined.
4. Pour the mixture into the baking dish and bake until a toothpick comes out clean, 20-30 minutes.
