All-Purpose Cornbread Recipe

Name: All-Purpose Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup yellow cornmeal; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¾ teaspoon salt; ¼ cup light brown sugar, packed; ¾ cup frozen corn, thawed; 1 cup buttermilk; 2 large eggs; 8 tablespoons unsalted butter, melted and cooled slightly

Servings: persons

1 ½ cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
¼ cup light brown sugar, packed
¾ cup frozen corn, thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly

1
Adjust oven rack to middle position; heat oven to 400F Spray 8-inch square baking dish with nonstick cooking spray.
2
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl; set aside.
3
In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, aboutp 5 seconds.
4
Add eggs and process until well combined (corn lumps weill remain), about 5 seconds longer.
5
Using rubber spatula, make well in center of dry ingredients; our wet ingredients into well.
6
Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
7
Pour batter into prepared baking dish; smooth surface with rubber spatula.
8
Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes.
9
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn rightside up and continue to cool until warm, about 10 minutes longer.
10
Cut into pieces and serve.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons baking powder, ¼ teaspoon baking soda, and more.

Yes, All-Purpose Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

All-Purpose Cornbread

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