Instant cornbread is good. But homemade is better. Enjoy with butter or a mix of other toppings. Cornbread is a true time-tested BBQ side.
3/4 Cup cornmeal (white or yellow)
2 Tablespoons sugar
3/4 Cup flour
2 Teaspoons baking powder
1+1/2 Teaspoon Salt
1/3 Cup butter
3 Tablespoons vegetable oil
1+1/4 cup buttermilk - if you can’t find any, use this homemade substitute
1 Teaspoon baking soda
Optional: Raisin, blueberries, etc.
Pre-heat oven to 400f degrees
Add oil to an oven safe pan. You should use a 12 inch pan but can use a sheet as long as the the batter won’t be too shallow. You will need to shorten your baking time if you make your batter shallower on a bigger pan
Add pan into the oven for ten minutes to heat the oil. Do not allow the oil to smoke
In one bowl, mix cornmeal, baking soda, baking powder, salt, flour, and sugar (+ any additional fillers you decide to add in
In a separate bowl melt the butter. Then add in the egg and buttermilk.
After separately blending the ingredients in each bowl, mix the bowls together. Be careful not to over mix the ingredients when added together. While over mixing won’t ruin your cornbread, it won’y allow the airy goodness. There may still be a few smaller pieces of cornmeal that isn’t fully mixed
Add mixture to the pan and bake for ~20 minutes. Due to differences in pan cooking, check the pan after 10-15 minutes. The cornbread will be cooked when the top is golden brown. We insert a shish cabab stick into the center of the bread. When the stick comes back dry (no batter on it) the cornbread is ready.
Let cool before cutting into slices. Serve and enjoy!