Moist, golden cornbread with a tender, buttery crumb.

This classic cornbread recipe is moist, slightly sweet, and has a golden crust, making it a perfect side dish for any meal. The buttermilk adds a subtle tang, while the combination of butter and oil ensures a tender crumb. For added flavor, you can mix in corn kernels or shredded cheese. Serve this cornbread warm, topped with butter or honey, alongside hearty dishes like chili, beef stew, or barbecued meats. It also pairs wonderfully with soups or a fresh green salad, making it a versatile accompaniment that complements a wide range of savory dishes.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted and cooled slightly
• 1/4 cup vegetable oil
• Optional: 1 cup of corn kernels or shredded cheddar cheese for added texture and flavor

Directions

1. Preheat Oven
   • Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or a baking pan.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients
   • In another bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil until well combined.
4. Combine Wet and Dry Mixtures
   • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. If using corn kernels or cheese, fold them in at this point.
5. Bake
   • Pour the batter into the prepared skillet or baking pan. Smooth the top with a spatula.
6. Cook
   • Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve
   • Let the cornbread cool slightly before slicing. Serve warm with butter, honey, or alongside your favorite chili or stew.

Tips

• Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Cast-Iron Skillet: Using a cast-iron skillet gives the cornbread a nice crust. If you prefer a softer texture, use a regular baking pan.