Golden, slightly crumbly skillet-baked cornbread with a crisp buttery crust and tender, savory interior — the essential companion to Southern cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cast iron skillet
Garnishes: butter pat, honey drizzle
Accompaniments: chili, collard greens
Instructions
-
1
Preheat oven to 220°C (425°F). Place cast iron skillet with 2 tbsp butter in the oven while it heats.
-
2
Whisk cornmeal, flour, baking powder, and salt in a large bowl.
-
3
In a separate bowl, whisk buttermilk, eggs, melted butter, and honey.
-
4
Pour wet ingredients into dry, stir just until combined — do not overmix.
-
5
Remove hot skillet from oven, swirl melted butter to coat. Pour batter into the sizzling skillet.
-
6
Bake 20-22 min until golden brown and a toothpick comes out clean. Cool 5 min, slice into wedges.
Did You Know?
The North-South cornbread divide is real: Northerners add sugar, Southerners consider that cake. True Southern cornbread is savory.
Chef's Notes
Equipment Tips
- 10-inch cast iron skillet
- mixing bowls
- whisk
Garnishing
butter pat, honey drizzle
Accompaniments
chili, collard greens
The Story Behind Southern Cornbread
Cornbread descends directly from Native American corn pone and ashcakes. European settlers adopted the technique, and it became the daily bread of the American South where wheat was scarce but corn grew abundantly. The cast iron skillet method, which creates the beloved crispy crust, has been unchanged for centuries.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!