Some argue it should be made with cornmeal, no sugar or wheat allowed. Others think cornbread is incomplete without a sweet touch and the lighter, cakier texture that wheat flour brings. This recipe combines equal parts medium-grind yellow cornmeal and flour, just a hint of sugar, and buttermilk for subtle tangy flavor and lighter texture.
It’s perfect next to a big bowl of bean chili or used in Cornbread Stuffing With Sausage and Corn Nuts. (And in case you need a reminder, you never need to wait for Thanksgiving to serve stuffing.) If you enjoy sweet cornbread for breakfast, feel free to double the sugar in this recipe, slather a thick slice with butter and honey, and devour before anyone else in the house wakes up.
Makes one 13x9 pan
Nonstick vegetable oil spray
2 cups medium-grind cornmeal
¼ cup sugar
1 Tbsp. baking powder
2½ tsp. kosher salt
¾ tsp. freshly ground black pepper
4 large eggs
½ cup (1 stick) unsalted butter, melted, slightly cooled
Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
Do Ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.
This article originally appeared on Bon Appetit US.