Cornbread is a highly underrated side dish. You can whip up this deliciously sweet and moist homemade cornbread recipe with just a few pantry staples, and it makes a perfect side dish for breakfast, lunch, or dinner!
Serve it slathered with butter at breakfast, crumbled into your soup or chili at lunch, or as a side with your collard greens and pork chops for dinner. It’s inexpensive, comforting, and seriously easy to make!
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- 2 eggs
- ½ cup, 1 stick, unsalted butter, melted
Instructions
- Preheat oven to 400 degrees. Butter 5 mini loaf pans or a 9-inch square baking dish and place in the oven to warm up.
- In a large bowl, mix flour, cornmeal, both sugars, baking powder, baking soda and salt.
- Make a well in the center and add the buttermilk and eggs. Mix to combined.
- Pour in the melted butter and stir to incorporate into the batter until just combined (be careful not to overmix).
- Carefully, transfer the batter into the mini loaf pans. Bake for 15 minutes or until the cornbread starts to brown on top and a toothpick inserted in the middle comes out clean.
- Allow to cool for 15 minutes before serving.
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