Buttermilk Cornbread
Buttermilk cornbread relies on a screaming-hot cast iron skillet and a coarse-ground cornmeal base. By preheating the fat in the pan before the batter touches it, you ensure the edges fry into a crisp, brown crust while the center stays tender and moist.
Heat is the priority.
The pan must be hot enough to hiss when the batter hits it. If the skillet is cold, you will lose the crust.
- 10-inch cast iron skillet
- Large mixing bowl
- Whisk
- Rubber spatula
What goes in.
- 1.5 cupscoarse yellow cornmeal
- 0.5 cupall-purpose flour
- 1 tspbaking powder
- 0.5 tspbaking soda
- 1 tspkosher salt
- 1.75 cupsbuttermilk
- 2large eggs
- 4 tbspunsalted butter, melted
- 2 tbspbacon fat or neutral oil
Preheating the skillet
Place your skillet in the oven while it preheats. Add the fat and let it melt until it shimmers, then carefully pour the batter directly into the hot fat to instantly set the bottom crust.
The method.
Preheat and prep
Place the skillet in the oven and set the temperature to 425°F. Let the pan sit in the oven for at least 15 minutes.
Mix dry ingredients
Whisk the cornmeal, flour, baking powder, baking soda, and salt in a large bowl until combined.
Whisk wet ingredients
In a separate container, beat the eggs into the buttermilk, then stir in the melted butter.
Combine
Pour the wet mixture into the dry. Stir until just combined; do not overwork the batter or the bread will turn tough.
Sear and bake
Carefully remove the hot skillet from the oven and add the bacon fat or oil, swirling to coat the bottom and sides. Pour in the batter—it should sizzle immediately—and bake for 20 to 25 minutes until the top is golden brown and a toothpick comes out clean.
Other turns to take.
Spiced
Fold in one finely diced jalapeño and a handful of shredded sharp cheddar before baking.
Sweet
Add two tablespoons of honey or sorghum to the wet mixture if you prefer a contrast to the acidity of the buttermilk.
When it doesn't go to plan.
Use stone-ground cornmeal for a more pronounced, toasted grain texture.
Let the cornbread rest in the skillet for 10 minutes before slicing to allow the crumb to set.
If your buttermilk is thin, replace a small portion with sour cream to add richness.
The ones that keep coming up.
Can I use a glass baking dish instead?
You can, but it will not produce the characteristic crispy fried crust that a cast iron skillet provides.
How do I know when it is done?
The edges will pull away slightly from the sides of the skillet and the top will feel firm and spring back when pressed lightly.