A classic Southern-style cornbread baked in a cast-iron skillet, with a crispy crust and a tender, moist center.
45 minutes
A classic Southern-style cornbread baked in a cast-iron skillet, with a crispy crust and a tender, moist center.
Cornmeal
cups
teaspoons
teaspoons
cups
Eggs, beaten
each
Unsalted Butter, melted
tablespoons
to coat
1. Skillet Preparation
Preheat your oven to 450°F (230°C). Apply a thin layer of vegetable oil to a 9-inch cast-iron skillet. Place the skillet in the heating oven.
2. Dry Ingredients
In a large mixing bowl, sift together cornmeal, salt, and baking powder.
3. Wet Ingredients
In a separate bowl, combine buttermilk and beaten eggs. If using milk and lemon juice, ensure it has sat for 5 minutes before adding.
4. Combine Mixtures
Gently pour the wet ingredients into the dry ingredients. Drizzle in the melted butter. Stir until just combined, avoiding overmixing.
5. Into the Skillet
Carefully remove the hot skillet from the oven. Transfer the batter into the skillet, smoothing the top. Tap the skillet on the counter to remove air bubbles.
6. Bake
Return the skillet to the oven. Bake for 30 to 40 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.
Preheating your cast iron skillet in the oven as it comes up to temperature is crucial. This step ensures an even and hot cooking surface that will give your cornbread a perfectly crisp and golden crust. Aim for at least 10 minutes of preheating at the baking temperature.
Overmixing the batter once the wet and dry ingredients are combined can lead to the development of gluten, making the cornbread tough. Mix just until the dry ingredients are moistened.
Select a high-quality stone-ground cornmeal for the best flavor and texture. Stone-ground cornmeal retains some of the hull and germ, providing a more nuanced corn taste and a heartier texture.
To avoid overworking the batter, which can result in a dense cornbread, mix your wet and dry ingredients in separate bowls. Combine them with just enough strokes to incorporate—don't worry about small lumps; they are perfectly fine.
Cornbread should be baked until it has a deep golden brown color, and a toothpick inserted into the center comes out clean. Start checking for doneness a few minutes before the recipe's suggested time.
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