Cornbread
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
For 8 servings
8 steps. 22 minutes total.
- 1
Preheat the oven to 425°F (220°C)
- a.Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
- 2
Step 2
- a.In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
- 3
Step 3
- a.In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
- 4
Pour the wet buttermilk mixture into the dry ingredients
- a.Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
- 5
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven
- a.Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
- 6
Step 6
- a.Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
- 7
Step 7
- a.Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
- 8
Step 8
- a.Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The preheated cast-iron skillet is the secret to a crispy, golden-brown crust. Do not skip this step.
- 2Buttermilk provides the classic tangy flavor and tender texture. If you don't have any, you can make a substitute by adding 1.5 tablespoons of lemon juice or white vinegar to 1.5 cups of regular milk and letting it sit for 5-10 minutes.
- 3Avoid overmixing the batter. Mix just until the ingredients are combined. Overmixing develops gluten and results in a tough, dense cornbread.
- 4For a richer, smokier flavor, substitute the butter with an equal amount of bacon drippings.
- 5Serve warm with a pat of butter, a drizzle of honey, or alongside chili, collard greens, or a hearty stew.
Adapt it for your goals.
Spicy Jalapeño-Cheddar
Fold 1/2 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) into the batter before pouring it into the skillet.
Sweet CornSweet Corn
Gently stir in 1 cup of fresh, frozen (thawed), or canned (drained) corn kernels into the batter for added texture and sweetness.
Herbed CornbreadHerbed Cornbread
Add 2 tablespoons of chopped fresh herbs like chives, rosemary, or thyme to the dry ingredients for an aromatic twist.
Sweeter CornbreadSweeter Cornbread
For a sweeter, more cake-like cornbread, increase the granulated sugar to 1/4 cup (50g).
Why this is on our healthy list.
Provides Sustained Energy
Cornmeal is a good source of complex carbohydrates, which are digested slowly, providing a steady release of energy to fuel your body and brain.
Source of Dietary Fiber
Whole-grain cornmeal contains dietary fiber, which is important for digestive health, helping to promote regularity and support a healthy gut microbiome.
Contains Essential Minerals
Cornmeal provides essential minerals like phosphorus, which is vital for bone health, and magnesium, which plays a role in muscle function and energy production.
Frequently asked questions
One slice of this cornbread (approximately 1/8th of the recipe) contains around 220-250 calories, depending on the exact ingredients used, such as full-fat vs. low-fat buttermilk.