Mastering FAB Cornbread Baking
A truly 'FAB-ulous' cornbread, known for its perfect golden crust, tender crumb, and subtly sweet flavor. A versatile staple for any holiday feast or comforting home-cooked meal.
Ingredients
- 1.5 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoon granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.5 cup buttermilk
- 2 large eggs lightly beaten
- 0.25 cup unsalted butter melted
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or 8x8 inch baking pan generously with butter or oil.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the whole milk, buttermilk, and lightly beaten eggs.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Stir in the 1/4 cup of melted unsalted butter. The batter should be thick but pourable.
- Pour the cornbread batter into the preheated and greased skillet or baking pan.
- Bake for 25-30 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly in the pan before slicing and serving warm.
Notes
For an extra crispy crust, preheat your cast-iron skillet with the butter or oil before adding the batter. A touch of honey or maple syrup can replace some sugar for a different sweetness profile. This cornbread is best served warm, either on its own with butter, or as a hearty accompaniment to chili, stews, or roasted meats.