Recipes Bread + Dough Virtue Cornbread 4.5 (2) 2 Reviews Slightly sweet and buttery, this classic Southern cornbread is a must-order at Virtue, Erick Williams' flagship restaurant in Chicago, Illinois, where he celebrates the food of the Great Migration. Eat this cornbread warm the same day you bake it; any leftovers can be used to make Blueberry Cornbread French Toast or Lobster Tournedos with Cornbread. By Erick Williams Published on June 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Active Time: 10 mins Total Time: 1 hrs 15 mins Servings: 8 Ingredients Cooking spray ¾ cup (about 3 1/4 ounces) all-purpose flour ¾ cup fine yellow cornmeal ¼ cup granulated sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 2 large eggs 1 cup whole buttermilk 5 tablespoons (2 1/2 ounces) unsalted butter, melted Directions Preheat oven to 325°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, buttermilk, and melted butter in a medium bowl. Stir egg mixture into flour mixture just until combined. Pour batter into prepared loaf pan; smooth top. Bake in preheated oven until cornbread is light brown around edges and a wooden pick inserted in center of loaf comes out clean, about 35 minutes. Remove from oven; let cool in loaf pan 5 minutes. Invert cornbread onto a wire rack, and let cool completely, about 30 minutes. Cornbread may be stored in a ziplock plastic bag at room temperature up to 2 days. Rate it Print