Cornbread

I love making homemade cornbread! Yes, the little box is 55 cents, but making it yourself from scratch is sooo much better!

Cornbread is so versatile! You can add creamed corn to the batter to make almost a corn casserole. I like to add chopped jalapenos and shredded cheddar cheese. You can make is more sweet and add some cinnamon. I just love cornbread!

Time: 45 minutes

Servings: 8 pieces

Ingredients:

5 oz all purpose flour

1 cup cornmeal

4 tbsp granulated sugar

1 cup buttermilk (or 1 cup whole milk and 1 tbsp white vinegar)

1/2 tsp table salt

2 large eggs

1 tbsp, plus 1 tsp baking powder

6 tbsp melted, unsalted butter

Directions:

Preheat the oven to 350° Farenheit.

In the bowl of a stand mixer (or your largest mixing bowl), combine the flour, cornmeal, baking powder, salt, and sugar.

To the day ingredients, add the eggs, buttermilk, and butter. If you’re like me and don’t have buttermilk, you can whick together a cup of whole milk and 1 tbsp of white vinegar. Let that sit for a couple of minutes, and you have buttermilk!

Mix the batter until everything is just combined. Be careful not to over mix or the batter can become tough.

Pour the mixture into a greased baking dish. I used a 9×9 circular cake pan.

Move the cornbread to the oven and bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the middle.

Allow to cool before serving. It can be served warm, but not hot or it will fall apart. Enjoy!

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