Ranch Cornbread
Servings 9 squares
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 packet ranch seasoning mix 1 oz packet
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- 1/3 cup melted butter
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking pan with butter or cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, ranch seasoning mix, and sugar until well combined.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix — a few lumps are fine. Fold in the chopped chives, dill, and parsley.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 22-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before slicing into 9 squares. Serve warm with butter.
Notes
Do not overmix the batter or the cornbread will be tough. A few lumps are perfectly fine. For extra ranch flavor, brush the top with melted butter and sprinkle with additional ranch seasoning as soon as it comes out of the oven.