Classic Cornbread

A classic side for summer afternoon BBQs or winter soups

Easy-to-make cornbread with a soft crumbly interior and a crisp edge crust

INGREDIENTS

1/4 cup unsalted butter, melted
3 eggs
1 1/2 cups cornmeal
1/2 cups flour
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk (or 1.5 tbsp white vinegar, fill remaining volume with milk, stir)

Preheat oven to 350F, butter or parchment an 11x7” baking pan, or use a cast iron skillet.

Mix dry ingredients, set aside. Combine all wet ingredients, and pour into dry ingredients - mix until dry ingredients are coated. Pour batter into the pan, bake until toothpick comes out clean. Approximately 30 minutes.