This is a good, basic cornbread made with more cornmeal than flour and just a small hint of sugar. Because it is cornmeal-heavy, it’s fairly dense but the corn flavor really comes out. It’s outstanding hot out of the oven with a little butter and honey.
5 tablespoons butter, melted
1/2 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon sugar (if you like sweet cornbread you can add more)
1 cup buttermilk
2 large eggs
- Heat the oven to 425°F. Spray an 8-inch-square baking pan with cooking spray.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar.
- In a large bowl, whisk together the buttermilk and the eggs. Whisk in the melted butter. Add the cornmeal mixture and mix just until combined. Pour the batter into the prepared pan and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool a minute before cutting.