Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- In a large mixing bowl, combine granulated sugar, yellow cornmeal, all-purpose flour, baking soda, and a pinch of salt, whisking until well combined.
- In another bowl, beat the eggs and add the buttermilk, stirring until smooth. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and free of lumps.
- Melt the butter in an oven-safe skillet over medium heat. Once melted, pour the batter into the skillet and gently whisk to combine.
- Bake in the preheated oven for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 300IUCalcium: 100mgIron: 1.5mg
Notes
Ensure all ingredients are at room temperature for a smooth batter. For a sweeter cornbread, increase sugar up to 1 1/2 cups. Preheat the skillet to achieve a crispy crust. Store in a cool place wrapped in plastic wrap or aluminum foil for up to 3 days, or refrigerate for up to a week. Freeze wrapped for up to 3 months. Try variations like using honey, whole wheat flour, or adding ingredients like cheese or jalapeños for a twist.
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