Name: Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1.25 cups Yellow Cornmeal; 1 cup All-purpose Flour; 0.25 cup Granulated Sugar; 1 tbsp Baking Powder; 0.5 tsp Baking Soda; 0.5 tsp Fine Sea Salt; 1.25 cups Buttermilk; 2 large Eggs; 0.5 cup Unsalted Butter

Side Dishes

Cornbread

This golden-brown cornbread features a crisp, buttery crust and a tender, moist interior that perfectly balances sweet and savory notes. Baked in a cast-iron skillet for ultimate texture, it is the quintessential side dish for chili, BBQ, or a simple drizzle of honey.

Prep

10m

Cook

25m

Serves

Calories

285kcal

Qty	Ingredient
1.25 cups 200 g	Yellow Cornmeal
1 cup 125 g	All-purpose Flour
0.25 cup 50 g	Granulated Sugar
1 tbsp 15 g	Baking Powder
0.5 tsp 2.5 g	Baking Soda
0.5 tsp 2.5 g	Fine Sea Salt
1.25 cups 300 ml	Buttermilk
2 large 2 pieces	Eggs
0.5 cup 115 g	Unsalted Butter

2 Method

Step 1. Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet inside the oven while it preheats.

Step 2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3. In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

Step 4. Melt the butter and slowly whisk it into the buttermilk mixture.

Step 5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.

Step 6. Carefully remove the hot skillet from the oven using an oven mitt. Grease the bottom and sides with a small knob of butter or a splash of oil.

Step 7. Pour the batter into the hot skillet; it should sizzle slightly at the edges.

Step 8. Place the skillet back in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9. Let the cornbread cool in the skillet for at least 10 minutes before slicing into wedges and serving.

·
Using a preheated cast-iron skillet creates a superior crispy crust that is hard to achieve with a standard baking pan.
·
For a sweeter cornbread, increase the sugar to 1/2 cup or add two tablespoons of honey to the wet ingredients.
·
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk.
·
Check for doneness 2-3 minutes early, as overbaking is the main cause of dry cornbread.

? FAQ

Can I make this cornbread gluten-free?

Yes, simply substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend.

How should I store leftovers?

Wrap the cornbread tightly in foil or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Can I add mix-ins like cheese or jalapeños?

Absolutely! Fold in 1/2 cup of shredded cheddar cheese or 2 tablespoons of finely diced jalapeños before pouring the batter into the skillet.

Why didn't my cornbread rise?

Ensure your baking powder and baking soda are fresh. If they are past their expiration date, the cornbread will be dense and flat.

The Beast

Cornbread

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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