Description
Cornbread Squares are moist, buttery, and slightly sweet squares of classic cornbread—perfect as a side dish for chili, barbecue, or soups.
Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or line with parchment paper.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Pour wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool slightly, then cut into squares and serve warm or at room temperature.
Notes
- For extra flavor, add a handful of corn kernels or shredded cheese to the batter.
- Use full-fat buttermilk for the moistest texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 6g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg