Instructions
- Step 1: Preheat oven Preheat the oven to 400 degrees Fahrenheit and grease an 8-inch square or round baking pan.
- Step 2: Mix dry ingredients Mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
- Step 3: Whisk the buttermilk In a separate bowl, whisk together the buttermilk, eggs, and butter.
- TIP: Throw in fresh corn kernels, or canned, drained ones, if you like.
- Step 4: Mix batter Pour the wet ingredients into the bowl with the dry ingredients, and mix until the batter is moist and lumpy.
- Step 5: Bake Pour the batter into the pan and bake it until the toothpick stuck in the center comes out clean, about 25 minutes.
- Step 6: Cool it Let it cool about 10 minutes before removing it from the pan and letting it cool completely on a rack.
- FACT: South Pittsburg, Tennessee is the “Cornbread Capital of the World.”
You Will Need
- 1 c. all-purpose flour
- 2/3 c. yellow cornmeal
- 1 tsp. baking powder
- u00bd tsp. baking soda
- 1 tsp. salt
- 1/3 c. sugar
- 1 c. well-shaken buttermilk
- 2 large eggs
- 1 stick unsalted butter
- melted and cooled
- An 8-inch square or round baking pan
- A cooling rack
- u00bd to 1 c. fresh corn kernels or canned kernels
- drained & rinsed (optional)
