This is a great basic cornbread recipe that is easy to come together and my go-to for cornbread and sausage dressing.
If you need a gluten-free cornbread, omit the flour and double up on the cornmeal.
I recommend adding 1/4 cup yogurt and maybe some honey because making it without flour can cause it to be dry.
Basic Cornbread
This is a good basic cornbread that I make for cornbread dressing.
Equipment
- 1 10 inch cast iron skillet
Ingredients
- 1 cup AP-flour
- 1 cup corn meal
- 1/3 cup sugar
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 2 eggs
- 1 cup buttermilk
- 1/3 cup melted butter
- 2 tbsp butter
Instructions
- Add your cast iron pan to your oven and turn it on to 375°
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- In a separate bowl, whisk eggs, buttermilk, and melted butter.
- Add the 2 tbsp butter to the cast iron skillet.
- Combine the dry ingredients with the wet and only mix to combine; do not overmix. Add a little extra buttermilk if the batter fills dry.
- Pour the batter into the prepared pan and bake for 25-30 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Tried this recipe?Let us know how it was!