Cornbread Recipe – Eats Now

Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons unsalted butter; 2 cups cornmeal; 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1 tablespoon kosher salt; 2 extra-large eggs; 2 1/2 cups buttermilk; 3 tablespoons honey

Servings: persons

10 tablespoons unsalted butter
2 cups cornmeal
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon kosher salt
2 extra-large eggs
2 1/2 cups buttermilk
3 tablespoons honey

1
Preheat the oven to 400F.
2
Heat a 10-inch cast-iron pan over medium heat for 1 minute.
3
Add 8 tablespoons (1 stick) butter and cook 4 to 5 minutes, swirling the pan often, until the butter browns and smells nutty.
4
Turn off the heat.
5
Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
6
Make a well in the center of the dry ingredients.
7
Whisk together the eggs, buttermilk, and honey in another bowl.
8
Pour the liquid into the well, and whisk until just combined.
9
(Dont overwork the batter.)
10
Fold in the brown butter.
11
Return the cast-iron pan to the stove over medium-high heat.
12
Swirl in the remaining 2 tablespoons butter, and when it foams pour the batter into the pan.
13
Transfer the pan immediately to the oven, and bake 25 to 30 minutes, until golden brown and set.

1747

kcal

Calories

150

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: 10 tablespoons unsalted butter, 2 cups cornmeal, 2 cups all-purpose flour, 1/4 cup granulated sugar, and more.

Yes, 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.

Cornbread

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