Description
This classic buttery cornbread is the perfect accompaniment to a hearty bowl of chili. It’s moist, slightly sweet, and has a tender crumb that soaks up chili beautifully.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted, plus extra for greasing the pan
Instructions
Preheat the oven to 400°F (200°C). Grease an 8-inch square baking pan with butter.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter will be slightly lumpy.
Pour the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 5 minutes before slicing into 8 squares.
Serve warm alongside your favorite chili.
- Prep Time: 10 minutes
- Cook Time: 25 minutes