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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Classic Cornbread Recipe

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This recipe for Classic Cornbread is from The Murn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1cup ( 1 stick) unsalted butter melted, plus more,room temperature, for baking pan
11/2 cups yellow or white cornmeal
1 cup all purpose flour (spooned and leveled)
6 tablespoons sugar
11/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup buttermilk
3 large eggs
Directions:
Directions:
Preheat oven to 4ooş, butter an 8-inch square baking pan. In a large bowl,stir together cornmeal,flour,sugar,baking powder,salt,and baking soda. In a medium bowl,whisk together melted butter,buttermilk, and eggs.Add buttermilk mixture to flour mixture and stir just until combined(do not over mix). Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean,20 to 25 minutes.Let cool in pan on a wire rack,15 minutes, before serving.(Store cooled cornbread,tightly wrapped in plastic,at room temperature, up to 3 days).

 

 

 

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