Buttery Golden Cornbread
Delicately sweet and richly buttery, this classic cornbread features a golden crust and moist interior that pairs seamlessly with savory dishes. Whether it’s served alongside comforting stews, holiday mains, or simply enjoyed warm with a pat of butter, this quick-bake staple delivers consistent results with minimal effort.
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Servings: 12
Ingredients
- 1 cup of finely ground yellow cornmeal
- 1 tablespoon of leavening powder
- ¼ to ⅓ cup of white granulated sugar adjusted to preference
- 1 cup of dairy milk or substitute with buttermilk for a tangier flavor
- ¼ cup of melted unsalted butter plus extra for greasing the pan
- 1 cup of all-purpose wheat flour
- ½ teaspoon of table salt
- 2 large-grade eggs
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat an 8-inch square baking dish or cast iron skillet with melted butter to prevent sticking and enhance browning.
- In a sizable mixing bowl, blend the cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.
- Incorporate the milk, eggs, and melted butter into the dry mixture. Stir gently with a spatula or whisk until the batter is just blended. Avoid over-stirring to maintain a tender crumb.
- Transfer the mixture into the prepared baking vessel, smoothing the surface with a spatula for even baking.
- Place in the preheated oven and bake for 20 to 25 minutes, or until the top turns a deep golden hue and a toothpick inserted at the center comes out clean.
- Allow the cornbread to rest for 5 to 10 minutes before cutting. Serve warm, optionally accompanied by butter or a drizzle of honey.