Ingredients
- 1 cup Yellow cornmeal
Plain cornmeal, not self-rising cornmeal mix.
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 2 tablespoons Sugar
Optional, for a slightly sweet version; omit for savory cornbread.
- 1 cup Milk
- 2 Large eggs
- 1/4 cup (4 tablespoons), plus extra Butter
Melt the measured butter; use extra for greasing the pan and brushing the top.
Instructions
Heat the oven to 400°F. Butter an 8-inch square baking pan or a 9-inch round pan.
Stir together the cornmeal, flour, baking powder, salt, and optional sugar.
In another bowl, whisk the milk, eggs, and melted butter. The butter should be warm, not hot.
Pour the wet ingredients into the dry ingredients. Stir just until combined; a few lumps are fine. Pour into the prepared pan.
Bake for 20–25 minutes, until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, not wet batter. If there is wet batter, bake another 2–3 minutes and check again.
Brush the top with a little extra butter while hot. Let the cornbread rest in the pan for 5–10 minutes before cutting.
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