Yield: serves 4-6 (9 squares)
  • 1 cup yellow cornmeal (I like using both a coarse-ground and regular fine-ground)
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 tbl baking powder
  • ½ tsp kosher salt
  • 1 cup buttermilk
  • 8 tbl (1 stick) unsalted butter, melted
  • 1 egg, lightly beaten
  1. Preheat the oven to 400°F. Grease a 9-inch square baking pan.
  2. Combine the dry ingredients together in a bowl. Add the buttermilk, melted butter, and egg mixing just until combined.
  3. Mix in variation additions if using - folding gently being careful not to over mix.
  4. Pour the batter into the prepared pan and bake for 25 minutes. The corn bread is done when the edges are lightly browned and the center feels firm.
Jalapeño Cheddar - 2 jalapeños, diced and 1 cup grated extra sharp cheddar
Maple Bacon - about 4oz (1/2 a normal pack) bacon, diced and cooked until crispy and ⅓ cup maple syrup
Goat Cheese Corn - 4oz goat cheese, crumbled and 1 cup fresh or frozen corn
Pumpkin Brown sugar - substitute the brown sugar for granulated and add 1 cup of pumpkin puree.
Recipe by Eat Some Wear Some at