Are you looking for a delicious and traditional side dish for Thanksgiving? Look no further! This classic cornbread is deliciously moist, slightly sweet, and has a delightful golden crust.
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
1/2 cup unsalted butter, melted and cooled
2 large eggs
Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9x9-inch (23x23 cm) square baking pan.
Mix Dry Ingredients: In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to combine.
Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well blended.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir just until everything is combined. Do not overmix; a few lumps are fine.
Transfer to Baking Pan: Pour the cornbread batter into the greased baking pan. Use a spatula to spread it evenly.
Bake: Place the pan in the preheated oven and bake for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Then, cut it into squares or wedges and serve warm.
For a touch of sweetness, you can add 1/2 cup of corn kernels or a handful of finely chopped jalapeños for a bit of heat.
If you like a cheesy twist, you can sprinkle grated cheddar or pepper jack cheese on top of the batter before baking.
This homemade cornbread is a delightful addition to your Thanksgiving meal, serving as a wonderful side dish alongside traditional favorites like turkey, stuffing, and cranberry sauce. Enjoy!