Cast Iron Skillet Cornbread
This is a bread designed for the savory side of the table. Without sugar to mask the flavor, the corn takes center stage, supported by the slight tang of buttermilk and the depth of melted fat.
Temperature is your primary ingredient.
The pan must be screaming hot before the batter hits it. If the fat doesn't shimmer and coat the sides immediately, the crust will stick.
- 10-inch cast iron skillet
- Large mixing bowl
- Whisk
- Silicone spatula
What goes in.
- 2 cupsstone-ground yellow cornmeal
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspsalt
- 2 cupsbuttermilk
- 2large eggs
- 4 tbspunsalted butter, melted
- 2 tbspbacon fat or neutral oil, for the skillet
Preheating the skillet
Place your skillet in the oven while it preheats to 425°F (220°C). When you pull it out to add the batter, the fat should hiss and coat the pan instantly.
The method.
Heat the oven and pan
Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Leave the skillet in the oven for at least 15 minutes after it reaches temperature.
Mix dry ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until uniform.
Combine liquids
In a separate container, whisk the buttermilk, eggs, and 4 tablespoons of melted butter.
Fold and heat
Pour the liquid mixture into the dry ingredients and fold until just combined. Add the bacon fat or oil to the hot skillet, swirling to coat the bottom and sides, then pour in the batter.
Bake
Return to the oven. Bake for 20 to 25 minutes. It is done when the top is firm to the touch and the edges have pulled slightly away from the skillet.
Other turns to take.
Jalapeño and Cheddar
Fold in two diced jalapeños and a half-cup of sharp, shredded cheddar into the batter before pouring into the skillet.
Bacon bits
Add half a cup of finely chopped, crisped bacon into the dry mix for extra salt and crunch.
When it doesn't go to plan.
Use coarse-ground cornmeal for a more pronounced texture.
If you don't have buttermilk, add a tablespoon of white vinegar to regular milk and let it sit for 5 minutes.
Let the cornbread sit in the pan for 5 minutes before slicing to keep it from crumbling.
The ones that keep coming up.
Can I use butter instead of bacon fat for the pan?
Yes, but butter has a lower smoke point and can brown quickly. Watch it closely so it doesn't burn before the batter hits the pan.
Why is my cornbread dense?
Ensure your baking powder is active. If the batter sits for too long before hitting the hot oven, the leavening loses its strength.