Buttery Cornbread

Amazing buttery, moist cornbread!

Prep: 10 mins

Bake: 20 mins

Total: 30 mins

Servings: 9-12 slices


1/2 cup unsalted butter melted (or bacon drippings)

1 cup all-purpose flour

1 cup yellow cornmeal (or polenta)

1 tablespoon sugar (optional)

2 teaspoons baking powder (optional: yields a fluffier cornbread)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup buttermilk shake before measuring

2 large eggs

Maple Syrup or Honey, topping drizzle

extra butter for top of cornbread, optional



Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch square baking dish with butter.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.

Make a well in the centre and add the buttermilk and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until ‘just’ combined (don’t over mix).

Pour the batter into the lightly greased baking dish. Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean. Roughly 20-25 minutes depending on your oven.

Let rest for 10 minutes prior to slicing it. Drizzle with syrup or honey! So amazing!

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