Red Cornbread

Red Cornbread

A rich, slightly rustic cornbread with a gorgeous color and deep corn flavor. Equally at home on a weeknight dinner table as it is at a backyard cookout.

 

Red Cornbread

Prep time: ~10 Minutes
Servings: 9 Servings

Ingredients

  • 1 cup red cornmeal, stone-ground preferred
  • 1 cup all-purpose flour or white whole-wheat flour
  • 2 tablespoons honey or sugar (optional, for a touch of sweetness)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 3 tablespoons butter, melted, plus extra for greasing

Instructions

  • Preheat & prep: Heat oven to 400°F. Grease a 9×9-inch baking dish or 10-inch cast-iron skillet and place it in the oven to heat while you mix the batter.
  • Dry ingredients: Whisk together the cornmeal, flour, baking powder, baking soda, and salt. Stir in sugar if using.
  • Wet ingredients: In a separate bowl, whisk together the eggs and buttermilk. Stir in honey if using.
  • Mix: Pour the wet ingredients into the dry and stir until just combined — a few lumps are fine. Fold in the melted butter.
  • Bake: Carefully pull the hot pan from the oven. Pour in the batter (it should sizzle) and smooth the top. Bake 20–25 minutes until golden and a toothpick comes out clean.
  • Serve: Brush with a little extra melted butter right out of the oven if you like. Cool slightly, then slice and serve warm.

Referenced products

  • Non-GMO Red Corn

    Non-GMO Red Corn

    Shop Now
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