36 minutes
A delicious and moist cornbread with a crispy crust, baked in a cast-iron skillet.
Cornmeal, toasted
0 oz
cups
cups
Unsalted Butter, cut into 4 pieces
tablespoons
teaspoons
teaspoons
teaspoons
each
1. Preheat the Oven
Preheat your oven to 450°F and place a 10-inch cast-iron skillet on the middle rack.
2. Toast the Cornmeal
Spread 2¼ cups of cornmeal evenly on a rimmed baking sheet and place it on the lower-middle rack of the oven. Toast the cornmeal for about 5 minutes until it becomes fragrant.
3. Mix Cornmeal and Buttermilk
Transfer the toasted cornmeal to a large bowl and whisk in 2 cups of buttermilk. Let the mixture sit for several minutes.
4. Heat the Oil
Carefully add ¼ cup of vegetable oil to the hot skillet and continue heating it in the oven for an additional 5 minutes.
5. Melt the Butter
Remove the skillet from the oven, add the 4 tablespoons of butter, and swirl the skillet until the butter is fully melted. Pour this hot fat into the cornmeal mixture.
6. Combine Remaining Ingredients
Whisk in 1 teaspoon of baking powder, 1 teaspoon of baking soda, ¾ teaspoon of salt, and 2 large eggs into the cornmeal mixture. The batter should be well-mixed and smooth.
7. Pour and Bake
Pour the prepared batter into the hot skillet, making sure to scrape it all in. Place the skillet back in the oven on the middle rack and bake the cornbread for 12 to 16 minutes, rotating it halfway through to ensure even baking. You'll know it's done when the top is golden brown.
8. Cool and Serve
Allow the cornbread to cool in the skillet for about 5 minutes before flipping it onto a wire rack. Serve warm.
Render 4 strips of bacon until crispy, chop them up, and fold them into the batter along with 1/4 cup of sliced scallions. The bacon adds a smoky depth, while the scallions provide a mild oniony bite.
Mix in cooked, crumbled bacon and sliced scallions for a savory punch.
Add 1 cup of grated sharp cheddar cheese and 1 tablespoon of freshly chopped rosemary or thyme to the batter. This will give you a savory twist with a nice cheesy crust and an aromatic herb flavor.
Add diced jalapeños and shredded cheddar cheese into the batter to create a spicy, cheesy twist on the classic.
Mix in 1 cup of grated cheddar cheese and 2 teaspoons of chipotle powder or finely chopped chipotle peppers in adobo sauce for a smoky, tangy kick that pairs well with soups.
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