Cornbread – a delicious recipe with yellow cornmeal, flour, double-acting baking powder, baking soda, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 425 degrees.
2
Grease a 9-inch-square pan generously.
3
In a bowl whisk together the cornmeal, flour, baking powder, baking soda and the salt.
4
In a small bowl whisk together the eggs, buttermilk and the butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined.
5
Heat the greased pan in the oven for 3 to 5 minutes, or until it is very hot, add the batter, spreading evenly and bake the cornbread in the middle of the oven for 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan.
6
Let the cornbread cool for 5 minutes, turn it out onto a rack and let it cool completely.
7
Cut the cornbread into 9 squares.
844
kcal
Calories
75
g
Fat
36
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 1/2 teaspoons double-acting baking powder, 1/2 teaspoon baking soda, 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.
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