Easy Savory Cornbread

By bsmyth10

Ingredients

• 3 Tbsp unsalted butter, melted, cooled, plus more for baking dish
• 1 1/3 C all-purpose flour
• 1 1/3 C cornmeal
• 2 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 3/4 tsp baking soda
• 3 large eggs, beaten to blend
• 1 C buttermilk
• 1/2 C whole milk

Details

Servings 8
Adapted from bonappetit.com

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.

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: 240 cal, 7g fat(3.5g sat), 36g carb, 4g fib, 5g sugar, 7g protein