Follow these steps for perfect results
flour
corn meal
sugar
salt
baking powder
baking soda
oil
buttermilk
eggs
lightly beaten
Preheat oven to 375°F (190°C).
Sift flour, corn meal, sugar, salt, baking powder, and baking soda together in a large bowl.
Add oil, buttermilk, and lightly beaten eggs to the dry ingredients.
Mix until just combined. Do not overmix.
Pour batter into a greased 8x8 inch baking pan.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool slightly before slicing and serving.
Expert advice for the best results
Add kernel corn for more texture.
Serve warm with butter and honey.
For a sweeter cornbread, increase sugar to 3/4 cup.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve warm slices in a basket lined with a cloth napkin.
Serve with chili.
Serve with BBQ.
Serve as a side dish for Thanksgiving.
Complements the sweetness of the cornbread.
Balances the sweetness and richness.
Discover the story behind this recipe
A staple in Southern cuisine, often served with comfort food dishes.
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