Easy Cornbread

bread appetizer bake buttermilk bon appétit

Tim Mondavi

Unknown!

Source

Ingredients

3 tbsp unsalted butter, melted, cooled, plus more

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 to blend

1 cup buttermilk

1/2 cup whole milk

Method

Preheat oven to 350°. Butter an 8" x 8" baking dish. Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, and milk in a medium bowl. Whisk wet mixture into dry until just combined (batter will be lumpy). Mix in 3 tbsp butter.

Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25-30 minutes.