- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- Mix Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
- Bake:
- Pour the batter into the prepared baking pan or skillet, spreading it evenly.
- Bake in the Preheated Oven:
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Optional Butter Brush:
- If you like, you can brush the top of the cornbread with additional melted butter during the last few minutes of baking for a glossy finish.
- Cool and Serve:
- Allow the cornbread to cool in the pan for a few minutes before slicing. Serve warm.
Variations:
- Cheese and Jalapeño Cornbread: Add shredded cheddar cheese and diced jalapeños to the batter for a savory and slightly spicy twist.
- Honey Cornbread: Drizzle honey over the top of the baked cornbread for a sweet touch.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
This cornbread recipe is a classic, and you can customize it to suit your taste. Enjoy it alongside chili, soups, barbecue, or as a standalone treat!