Southern Soul Food

Cornbread

Name: Cornbread
Total time: 35 min
Yield: 4 servings
Cuisine: Southern Soul Food
Ingredients: 1 1/2 cups yellow cornmeal (fine or medium grind); 1/2 cup all-purpose flour; 1 tbsp baking powder, 1/2 tsp baking soda; 1 tsp kosher salt, 1 tbsp sugar (optional); 1 1/2 cups full-fat buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted (plus 2 tbsp for the skillet)

Classic Southern cornbread baked in a skillet.

35 minutes

Serves 4

Side

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Preheat the Skillet: Place a 10-inch cast-iron skillet into the oven and preheat the oven to 400°F (200°C). Allowing the skillet to get screaming hot is the secret to a crispy crust.

2
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar.
3
Mix Wet Ingredients: In a separate medium bowl, whisk the eggs until beaten, then stir in the buttermilk and 1/4 cup of melted butter until well combined.
4
Combine Batter: Pour the wet ingredients into the dry ingredients. Use a wooden spoon to fold them together just until moistened. Do not overmix; a few lumps are perfectly fine.
5
Sizzle the Butter: Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter, swirling the skillet until the butter melts, foams, and coats the bottom and sides.
6
Bake: Immediately pour the cornbread batter into the hot skillet (it should sizzle on contact). Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Serve warm with extra butter.

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