Ingredients Jump to Instructions ↓

  1. 5 tablespoons unsalted butter, plus more for the pan

  2. 3/4 cup all-purpose flour

  3. 3/4 cup yellow cornmeal

  4. 1 1/2 teaspoons baking powder

  5. 1/2 teaspoon baking soda

  6. 1/2 teaspoon kosher salt

  7. 1 cup buttermilk (shake before measuring)

  8. 2 large eggs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving. Photographs by Yunhee Kim


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