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Classic Cornbread

Inspired by early 20th-century cooking, this traditional cornbread recipe provides the ideal ratio of tender crumb and robust cornmeal flavor with a touch of sweetness. This cornbread is simple, forgiving, and incredibly tasty, regardless of baking experience.
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Course: Appetizer, Baking, Breakfast, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • Shortening for greasing the pan
  • 2 cups cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 tablespoons oil vegetable or corn oil
  • 2 cups buttermilk
  • 2 tablespoons granulated sugar optional, for a sweeter cornbread

Method
 

Preheat oven:
  1. Preheat your oven to 375°F (190°C). Grease a baking dish or cast-iron skillet with shortening.
Mix dry ingredients:
  1. In a large bowl, whisk together the cornmeal, salt, baking soda, and baking powder.
Combine wet ingredients:
  1. In a separate bowl, beat the eggs with the oil, buttermilk, and sugar (if using).
Mix batter:
  1. Pour the wet ingredients into the dry ingredients. Stir just until combined. Avoid overmixing to keep your cornbread tender.
Bake:
  1. Pour the batter into the greased pan. Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and serve:
  1. Let the cornbread cool slightly before slicing. Serve warm with butter or honey, if desired.
  2. Enjoy!