This Cornbread recipe yields soft, buttery and moist treats that are perfect as sides to a savory dish or glazed with maple syrup and butter!
I have always loved the simplicity of cornbread. My first encounter with them was in the form of cornbread muffins in a restaurant. I was instantly smitten. Those plain looking thing-so bare and simple-boasts a wonderful taste- buttery and moist with a distinct corn flavor!
A Perfect Cornbread Recipe
- While cornbread can be on the savory side or sweet side, this recipe is a perfect cross between the two. I find that I am partial towards the sweet type of cornbread, but I wanted to have a recipe that will cater to both sides of the palate.
- This recipe is mildly sweet. So if you want to eat it alongside a bowl of chili or serve it to a BBQ cook out, this is perfect.
- However, this has enough touch of richness and sweetness to it that you can eat it on its own. Or if you need more of a treat, add a pat of butter and a drizzle of maple syrup.
Pointers and Tips
- I used pre-cooked yellow cornmeal, but fine grind yellow cornmeal will work as well.
- Gently mix the wet and dry ingredients until everything is jut combined. DO not overmix the batter as it will yield a dry cornbread.
- Incorporate the melted butter last , and again, until just almost combined.
- The cornbread is done when a toothpick tester inserted at the center comes out clean with a few moist crumbs.
Let’s Make it!
Whisk Together The Dry Ingredients
Whisk the flour, cornmeal, sugar, salt , baking powder and baking soda in a large mixing bowl.
Stir Together the Wet Ingredients
In another bowl, stir together the buttermilk, yogurt and eggs until the mixture is smooth and fully incorporated.
Combine the Wet and Dry Mixtures
Pour the liquid mixture to the dry ingredients. Gently stir with a rubber spatula, until halfway mixed. Add melted butter and gently stir until everything is just combined.
Bake!
Pour the batter into an 8 inch parchment-lined square baking pan. Bake at 425 F for 20-23 minutes, or until a toothpick inserted at the center of the cornbread comes out clean with a few moist crumbs.
Allow the cornbread to cool slightly, then slice and serve!
More Delicious and Easy Baking
- Cornbread Muffins
- Apple Cornbread Muffins
- Banana Bread Cupcakes with Streusel Topping
- Chocolate Banana Bread
- Chocolate Loaf Cake with Cream Cheese Filling
- Easy Berry Cake
Cornbread Recipe
This Cornbread recipe yields soft, buttery and moist treats that are perfect as sides to a savory dish or glazed with maple syrup and butter!
Ingredients
- ¾ cup pre-cooked yellow corn meal (100 grams)
- ¾ cup all-purpose flour (96 grams)
- 1/3 cup sugar (67 grams)
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 2 large eggs
- ½ cup buttermilk
- 1 cup plain yogurt
- ¼ cup melted butter
Instructions
- Preheat oven to 425 F. Line the bottom of an 8 inch square baking pan with parchment paper. In a mixing bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda until combined.
- In another bowl, stir together eggs, buttermilk and plain yogurt until the eggs are dispersed and everything is incorporated.
- Pour the wet mixture into the dry mixture and use a rubber spatula to gently mix the mixtures together, just until halfway combined. Pour the melted butter and continue to mix briefly mix until everything is just about combined. Do not overmix.
- Pout the batter into the prepared baking dish. Bake at 425 F for 20-23 minutes, or until a toothpick inserted at the center comes out clean with a few moist crumbs.
- Allow to cool slightly. Serve.
Notes
- The cornbread are delicious on their own, or as a side to a soup or salad.
- You can also enjoy them with a pat of butter and a drizzle of maple syrup.
- Store leftovers in a tightly covered container at room temperature for up to three days.
- Reheat leftovers for 8-10 seconds in the microwave.
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Nutrition Information:
Yield: 6 Serving Size: 3 inch sliceAmount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 690mgCarbohydrates: 42gFiber: 2gSugar: 15gProtein: 8g
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