Some cornbreads are just as sweet, if not more sweet, than dessert. Real southern cornbread is far more savory. While we don’t call for baking our cornbread in the traditional cast-iron skillet, our cornbread’s deep corn flavor and tender crumb has all the other qualities of a fantastic, authentic southern cornbread. And we don’t have to fret about seasoning our skillet!
- Nonstick cooking spray
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons butter, melted
- Preheat the oven to 400°F, and spray a 9 x 9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the eggs, buttermilk, and butter.
- Add the wet ingredients into the dry ingredients, mixing together just until combined into a batter.
- Spread the batter in the prepared baking dish, and smooth out the top.
- Bake for 20–25 minutes, or until the top has lightly browned and a toothpick inserted into the center comes out mostly clean. Let cool for 10 minutes before slicing. For 100 calorie portions, slice into 16 sections by cutting 4 rows by 4 rows.
HELPFUL TIP: When preparing a quick-bread such as this (as well as biscuits and muffins), it is always best to lightly mix the batter, as overdoing it can make the final bread more dense. A few lumps in the batter are perfectly alright!