Cast-Iron Skillet Cornbread
To get a proper crust on your cornbread, the cast-iron skillet must be scorching hot before the batter hits the pan. Mix your dry and wet ingredients separately, combine them just until the streaks of flour disappear, and bake until the edges pull away from the iron and the top is golden brown.
The grease is the secret.
Your skillet needs to be well-seasoned, and you must use a fat with a high smoke point like bacon drippings or neutral oil to ensure the bread slides out clean.
- 10-inch cast-iron skillet
- large mixing bowl
- whisk
- silicone spatula
What goes in.
- 2 cupsyellow cornmeal, medium grind
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspsalt
- 2 cupswhole buttermilk
- 2large eggs
- 1/2 cupbacon drippings or vegetable oil
Preheating the Skillet
Place your oiled skillet in the oven while it preheats to 425°F. When you pour the batter into the smoking-hot iron, the edges will fry immediately, creating a crisp, browned base.
The method.
Heat the oven and pan
Place the skillet containing two tablespoons of the oil into the oven. Set the temperature to 425°F and let the pan sit for at least 15 minutes.
Mix the dry ingredients
Whisk together the cornmeal, flour, baking powder, and salt in a large bowl. Ensure there are no clumps of baking powder.
Combine the wet
In a separate container, whisk the buttermilk, eggs, and remaining oil together until smooth.
Fold the batter
Pour the wet ingredients into the dry. Mix with a spatula until just combined. The batter should look thick but pourable; do not overwork it or the bread will turn tough.
Bake
Carefully remove the hot skillet from the oven. Pour the batter directly into the center—it should hiss. Bake for 20 to 25 minutes until the top is deep gold and a tester inserted into the center comes out clean.
Other turns to take.
Jalapeño Cheddar
Fold in one diced fresh jalapeño and a half-cup of sharp shredded cheddar before pouring the batter into the pan.
Honey Sweetened
Add two tablespoons of honey to the wet ingredients if you prefer a sharper contrast between the salty crust and the interior.
When it doesn't go to plan.
Use coarse-grind cornmeal for a better texture contrast.
If the bottom burns before the top sets, move the skillet to the middle rack of the oven.
Always use a whisk for the dry ingredients to aerate the flour and cornmeal.
The ones that keep coming up.
Can I use a non-stick pan instead of cast iron?
It is not recommended. You will not achieve the required crust, and non-stick coatings should not be heated empty in a 425°F oven.
How do I know if my buttermilk is still good?
Buttermilk should be thick and slightly tangy; if it has separated into clear liquid and chunky solids, it has expired.
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