Classic Cornbread
Enjoy the rich, flavorful experience of Classic Cornbread, a timeless addition to any meal that’s sure to become a family favorite.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups 367.5 g buttermilk, room temperature
- 2 large eggs, room temperature
- ½ cup vegetable oil
Instructions
- Grease a 10-inch oven-safe skillet with olive oil and place it into a cold oven.
- Preheat the oven, with the skillet inside, to 400°F.
Prepare the Dry Ingredients:
- In a medium bowl, combine flour, cornmeal, baking powder, and kosher salt.
- Whisk the ingredients together until well combined. Set aside.
Prepare the Wet Ingredients:
- In a small bowl, combine buttermilk, eggs, and vegetable oil.
- Whisk the ingredients together until well-mixed.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients.
- Mix until just combined, being careful not to overmix.
Bake the Cornbread:
- Carefully transfer the batter to the preheated skillet.
- Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
Cool and Serve:
- Allow the cornbread to cool in the skillet for a few minutes before slicing and serving.