Cornbread
Ingredients
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- 2 tbsp neutral oil – divided: 1 tbsp for batter and 1 tbsp for greasing skillet
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour (60g)
- 2 tbsp granulated sugar (25g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp baking soda (2.3g)
- 1 tsp kosher salt
- 1 1/2 cups buttermilk
- 2 large eggs – beaten
- 4 tbsp unsalted butter – melted and cooled slightly
Instructions
- 1.
Place a 10-inch cast-iron skillet on the middle rack. Add 1 tbsp of the neutral oil to the skillet and heat the oven to 450°F, letting the skillet and oil preheat until shimmering, 10–15 minutes.
- 2.
Meanwhile, in a large bowl whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
- 3.
In a separate bowl whisk the buttermilk and beaten eggs until smooth, then whisk in the melted and cooled unsalted butter and the remaining 1 tbsp neutral oil.
- 4.
Make a well in the dry ingredients and pour in the wet mixture. Fold with a spatula just until no dry pockets remain; the batter will be thick but pourable. Do not overmix.
- 5.
Carefully remove the hot skillet and swirl the hot oil to coat it evenly. Immediately scrape the batter into the hot skillet; it should sizzle on contact and spread to the edges.
- 6.
Bake until the top is deep golden, the edges are crisp and pulling slightly from the sides, and a toothpick inserted in the center comes out clean, 18–22 minutes.
- 7.
Cool in the skillet for 10 minutes. Run a thin spatula around the edge, slice into 8 wedges in the skillet or invert to release, and serve warm.
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Cornbread is a rustic quick bread with a crisp, deeply browned crust and a tender, moist crumb that highlights the natural sweetness and aroma of corn. Baked in a hot skillet, it develops a satisfying crunch on the edges while staying soft inside. It pairs effortlessly with chili, greens, barbecue, soups, and breakfast spreads, and it holds up beautifully to butter, honey, or a drizzle of syrup.
Rooted in Indigenous North American cookery, cornbread evolved from early cornmeal preparations like ash cakes and pone into countless regional styles. In the American South, cast-iron skillet cornbread—often buttermilk-leavened and minimally sweetened—became a daily staple. Over time, a sweeter, cake-like version gained traction in other regions, but skillet-baked cornbread remains a cultural touchstone, celebrated for its simplicity and versatility.