Mikkel Vang
A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year.
Recipe information
Yield
8 Servings
Ingredients
3
tablespoons unsalted butter, melted, cooled, plus more for baking dish
1⅓
cups all-purpose flour
1⅓
cups cornmeal
2
tablespoons sugar
1
tablespoon baking powder
1
teaspoon kosher salt
¾
teaspoon baking soda
3
large eggs, beaten to blend
1
cup buttermilk
½
cup whole milk
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Butter an 8x8” baking dish. Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, and milk in a medium bowl. Whisk egg mixture into dry ingredients until just combined (batter will be slightly lumpy). Mix in 3 Tbsp. butter.
Step 2
Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25–30 minutes.
DO AHEAD: Cornbread can be made 1 month ahead. Wrap tightly and freeze.
Nutrition Per Serving
Calories (kcal) 240 Fat (g) 7 Saturated Fat (g) 3.5 Cholesterol (mg) 95 Carbohydrates (g) 36 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 7 Sodium (mg) 640