The BEST Cornbread Recipe
User Reviews
5
The BEST Cornbread Recipe
Description
The BEST Cornbread Recipe uses a mixture of medium grind yellow cornmeal and all-purpose flour combined with sugar, baking powder, baking soda, and kosher salt to build its base. Eggs and buttermilk at room temperature contribute moisture and tenderness, while melted butter enriches the batter. Baking in a hot, well-buttered cast iron skillet creates a pleasing contrast of crispy edges and a soft interior. This method ensures the cornbread has a delicate golden top and brown edges that pull away cleanly from the pan. Its texture strikes a balance between crumbly and moist, making it versatile with meals.
The flavor leans toward mildly sweet with buttery depth, highlighting cornmeal's natural sweetness without overwhelming. It pairs well with hearty dishes or can stand alone for a quick snack. The skillet baking gives the bread an appealing rustic appearance and a satisfying crust.
Notes suggest using fine ground cornmeal for a softer crumb and highlight that leftovers remain moist for 4-5 days when refrigerated. To refresh the crust's crispness, reheating in a toaster oven works well. These tips help preserve the cornbread's texture and flavor over time.
Ingredients
- 1 cup cornmeal medium grind, yellow
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 6 tablespoons butter divided, unsalted
- 1 ½ cups buttermilk , at room temperature
- 2 egg at room temperature
Instructions
- Place a 10-inch cast iron skillet in the oven, and preheat to 425°F. (You can also use a 9 or 10-inch glass baking dish.) Bring the eggs and buttermilk to room temperature and melt 5 tablespoons of butter, setting it aside to cool.
- To a large bowl, add the cornmeal, flour, sugar, baking powder, salt, and baking soda, and whisk to combine. To a medium-sized bowl, whisk the eggs then add the room temperature buttermilk, stirring well. Add the egg mixture to the large bowl and give it a few stirs. Add the cooled butter and mix just until everything is combined.
- Once your oven and skillet have preheated, use a hot pad to carefully remove the skillet. Add the remaining 1 tablespoon of butter and swirl it around the skillet to coat. Working quickly, pour the batter into the skillet (it will sizzle), smooth the top, and place the skillet in the oven. Bake for about 12-15 minutes, or until the top is golden and the edges brown and pull away from the pan. Cool for 5-10 minutes, then slice and serve warm or at room temperature.
Notes
- For a softer, smoother texture, substitute medium grind cornmeal with fine ground cornmeal using equal amounts of cornmeal and flour.
- Store leftovers in the refrigerator to keep the cornbread moist and prevent mold, which may develop if left at room temperature.
- Reheat cornbread in a toaster oven to restore a crispy crust without drying out the interior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 341mg | 14% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 317IU | 6% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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