Cornbread Recipe – Eats Now

Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups yellow cornmeal; ¼ cup sugar; ¾ cup flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon kosher salt; 1 cup buttermilk; 2 eggs, slightly beaten; ½ teaspoon vanilla; ¼ cup melted butter; 2 tablespoons honey

Servings: persons

1 ¼ cups yellow cornmeal
¼ cup sugar
¾ cup flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 eggs, slightly beaten
½ teaspoon vanilla
¼ cup melted butter
2 tablespoons honey

1
Set the oven at 350 degrees.
2
Grease an 8 by 8 inch baking pan with shortening.
3
Pop the pan in the oven to heat while you're mixing up the corn bread.
4
Mix the cornmeal, sugar, flour, baking powder, baking soda & salt in a bowl.
5
Whisk together the buttermilk, eggs, vanilla and melted butter in another bowl.
6
Pour the wet ingredients into the dry and give them a good stir, just till everything is moistened.
7
Pull the hot greased pan from the oven and pour in the batter.
8
Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
9
Take the corn bread out of the oven and brush the top with honey.
10
Cool for 10 minutes in the pan before cutting into squares.

801

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 11 ingredients. The key ingredients include: 1 ¼ cups yellow cornmeal, ¼ cup sugar, ¾ cup flour, 1 ½ teaspoons baking powder, 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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