Zutaten für Super Moist Cornbread
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 1 large egg
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 4 teaspoons baking powder
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Zubereitung von Super Moist Cornbread
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup cornmeal, 1/4 cup granulated sugar, and 4 teaspoons baking powder.
- In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, and 1/4 cup melted unsalted butter.
- Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Do not overmix.
- Melt 2 tablespoons of unsalted butter in a 10-inch cast-iron skillet in the preheated oven for 5 minutes.
- Carefully remove the skillet from the oven and tilt to coat the bottom and sides evenly with melted butter.
- Pour the cornbread batter into the prepared skillet.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the skillet for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
24g
Fat
36g
Carbs
11g
