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Easy Savory Cornbread

A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year. From: bonappetit.com SERVES 8

3 tablespoons unsalted butter, melted, cooled, plus more for baking dish
1 1/3 cups all-purpose flour
1 1/3 cups cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
¾ teaspoon baking soda
3 large eggs, beaten to blend
1 cup buttermilk
½ cup whole milk

Preheat oven to 350°. Butter an 8x8” baking dish. Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, and milk in a medium bowl. Whisk egg mixture into dry ingredients until just combined (batter will be slightly lumpy). Mix in 3 Tbsp. butter.

Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25–30 minutes.

DO AHEAD: Cornbread can be made 1 month ahead. Wrap tightly and freeze.