Easy Cornbread
Recipe from Two Peas and Their Pod
This easy cornbread recipe moist, tender, and full of flavor. The perfect side for a warm bowl of chili, it takes just 35 minutes to make.
Servings: 12
Calories: 202kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter, melted and cooled to room temperature
- 3 tablespoons canola or vegetable oil
- 2 large eggs, slightly beaten
- 1 cup frozen corn
Instructions
- Center a rack in the oven and preheat the oven to 400°F. Spray an 8x8-inch baking pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels. Pour batter into prepared pan.
- Bake cornbread for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.
Nutrition
Calories: 202kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 153mg | Potassium: 215mg | Fiber: 1g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1.2mg