Cast Iron Cornbread
A proper cornbread should have a crust that pulls away cleanly from the iron. The contrast between the crunchy exterior and the tender, steam-filled center is what defines this style of baking.
Heat is your primary ingredient.
The skillet must be preheated in the oven before the batter touches it. If the fat doesn't shimmer or sizzle when you pour the mixture, your crust will stay soft.
- 10-inch cast iron skillet
- whisk
- two mixing bowls
What goes in.
- 2 cupsyellow cornmeal, medium grind
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspsalt
- 2 cupsbuttermilk
- 2large eggs
- 1/2 cupunsalted butter, melted
- 2 tbspbacon fat or neutral oil
Thermal shock creates the crust
Place your oiled skillet in the oven while it preheats. When you add the batter, it should hiss upon contact with the metal.
The method.
Heat the oven
Set your oven to 425°F. Place the cast iron skillet inside with the bacon fat or oil so it gets ripping hot.
Mix dry ingredients
In a large bowl, whisk the cornmeal, flour, baking powder, and salt until there are no clumps.
Combine wet ingredients
In a separate bowl, beat the eggs into the buttermilk, then stir in the melted butter.
Fold
Pour the wet ingredients into the dry. Fold with a spatula just until the flour streaks disappear. Overworking the batter will make the bread dense.
Bake
Carefully remove the skillet from the oven. Pour the batter in—it should sizzle. Bake for 20 to 25 minutes until the top is golden and a tester comes out clean.
Other turns to take.
Spiced
Fold in two finely diced jalapeños and a half-cup of grated sharp cheddar to the batter before baking.
Sweet
Add two tablespoons of honey or sorghum to the wet ingredients for a darker, caramel-toned crust.
When it doesn't go to plan.
Use medium-grind cornmeal for better texture; fine grind can turn out gummy.
Do not let the batter sit; the baking powder begins working as soon as it meets the buttermilk.
Let the cornbread rest in the skillet for at least 10 minutes before slicing to allow the structure to firm up.
The ones that keep coming up.
Why did my cornbread stick to the pan?
The pan likely wasn't hot enough or wasn't greased thoroughly. Ensure the fat coats the sides, not just the bottom.
Can I use low-fat milk?
Buttermilk is preferred for the acidity, which reacts with the baking powder to create lift. If using regular milk, your bread will be flatter.