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Basic Cornbread

1/2 Tbsp unsalted butter, softened, plus 8 Tbsp melted butter (or bacon fat)
4 large eggs
3 cups buttermilk
3 cups yellow cornmeal
1 cup all-purpose flour
1 Tbsp, plus 1 tsp baking powder
1 Tbsp sugar
2 tsp salt
1 tsp baking soda

Preheat oven to 375 degrees. Grease a 9×13-inch baking dish with softened butter.

Combine eggs, buttermilk and melted butter in a large mixing bowl; whisk to combine. In another large bowl, add cornmeal, flour, baking powder, sugar, salt and baking soda; whisk to combine. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into prepared baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, 30-40 minutes. Allow cornbread to rest for 5 minutes before cutting into squares and serving. Serves 16-20

This recipe comes from New Orleans Chef Emeril Lagasse. For more Memorial Day recipes from Emeril, click here. 

Photo courtesy of Emeril’s Homebase.

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1 COMMENT
  • Kullervo / May 22, 2014

    I can understand the compromise on sugar–my wife will only eat it that way. But a baking dish? Sigh. It’s so much better baked in a cast-iron skillet with enough fat heated up first to crisp the edges a little.

    I also would urge people to try it with self-rising flour for an interesting texture change, or with all cornmeal and no flour for the real real deal.

    Give Blackberry Farm’s recipe a spin: http://www.blackberryfarm.com/friends-of-the-farm-farm-stories/cornbread

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