Cornbread Recipe

Simple savory cornbread recipe that can be made from scratch in less than 30 minutes.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 262kcal

Preheat oven to 450F. Place a seasoned 10-inch cast-iron skillet in the oven while it preheats.
In a large bowl, whisk the cornmeal, salt, baking powder, and baking soda together.
2 cups finely ground yellow cornmeal, ½ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda
Add the buttermilk, eggs, and butter. Whisk until just combined. The batter will be thick.
1 ½ cups buttermilk, 2 large eggs, 6 tablespoons butter
Carefully remove the hot skillet from the oven.
Pour the batter into the hot skillet.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute.
Room temperature ingredients: It's important that the eggs and buttermilk are at room temperature so that they properly incorporate into the batter.
Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/4 teaspoon.
Nutrition values are estimates.