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ever had cornbread so good it disappears
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before dinner even starts yeah that's
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this one classic buttermilk cornbread
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golden slightly crisp outside soft and
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buttery inside no fuss just simple
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perfect comfort food tip for an extra
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crispy crust preheat your Skillet in the
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oven before adding the batter start with
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a cup of cornmeal and a cup of flour
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balance is key cornmeal gives that
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rustic texture but the flour keeps it
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tender a little sugar totally up to you
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some like it sweet some don't I go with
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2 tablespoons just enough now baking
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powder and a pinch of baking soda these
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little guys make sure your cornbread
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Rises just right salt always just a
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teaspoon to wake up the flavors tip sift
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the dry ingredients together to ensure
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even distribution and a lighter texture
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now the magic buttermilk it gives that
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slight tang and keeps it moist 1 cup
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plus an egg for structure and half a
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stick of melted butter because well
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butter makes everything better mix it up
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but don't overdo it lumps are totally
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fine pour it into a hot buttered Skillet
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yes hot that Sizzle that's how you get
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those crispy edges tip use a wooden
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spoon to mix the batter gently to avoid
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over mixing bake at 400° f for about 20
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minutes until golden and slightly
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pulling from the sides let it cool a bit
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if you can wait then slice and
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enjoy tip insert a toothpick into the
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center if it comes out clean the
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cornbread is done whether with chili
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honey butter or just straight from the
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pan this is cornbread Done Right simple
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classic and downright irresistible tip
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store leftovers in an airtight container
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to keep them fresh for up to 3 days
