Everyone needs a cornbread recipe in their life…right? This one is quick, easy and delicious. Plus, you’re going to need it for an upcoming food post next week…cornbread stuffing! Part of my 5-week build up to your best Thanksgiving feast yet!! That’s right 🙂 I’m testing out all sorts of Thanksgiving recipes in the coming weeks and picking my favorites to share with you. Takes the guess work out of it a bit! I’m also focusing all my November DIY projects on things you might need (or just want) before you have your friends and family over for the biggest meal of the year. Are you as excited as I am???
But even on it’s own, the cornbread is perfect for chili and fall soups, our turn it into cornbread muffins, add some cheddar and jalapeños, the possibilities are endless!
3 Tbsp unsalted butter, melted, plus more for baking dish
1 1/3 cups all purpose flour
1 1/3 cups cornmeal
2 Tbsp sugar
1 Tbsp baking powder
1 tsp kosher salt
3/4 tsp baking soda
3 large eggs, beaten
1 cup buttermilk
1/2 cup whole milk
1. Preheat oven to 350°F. Butter an 8×8 baking dish.
2. Whisk flour, cornmeal, sugar, baking powder, salt and baking soda in a large bowl. In a separate medium bowl, whisk eggs, buttermilk and milk together. Mix egg mixture into dry ingredients until just combined. Mix in 3 Tbsp of butter.
3. Scape batter into a baking dish and bake cornbread until tested inserted into the center comes out clean, about 25-30 minutes.
*Original recipe from Bon Appétit.