I kinda can’t believe I’ve never posted this recipe. I mean, as MUCH as I make it on live, it dawned on me, this recipe has literally never been posted. If you’re a cornbread fan, like I am, then this recipe is the recipes of all recipes. I mean, cornbread has to be light. It has to be fluffy. It has to be moist. I mean, it just has to be sweet. With that being said, I’ve perfected the world’s best cornbread recipe. One taste and you’ll agree!

Butter Pecan Cornbread
Butter Pecan Cornbread

1 cup of all purpose flour
1 cup of cornmeal
1 cup of sugar
1 pinch of salt
1 tablespoon of baking powder
2 eggs
1 stick of melted butter
1 cup of buttermilk
1 cup of chopped pecans

Preheat the oven to 375 degrees. Literally, dump all of the ingredients into a bowl and mix until they’re smooth. Then, pour into a cast iron skillet and bake until golden brown. This should take about 20-22 minutes. Allow to cool slightly before cutting. Enjoy while still warm.

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