Cast-Iron Skillet Cornbread
The secret is the preheat. If the skillet isn't hissing when the batter pours in, you lose the chance to build that dark, buttery exterior that stands up to a ladle of stew or a slab of salted butter.
Mind the temperature of your fat
Use a fat with a high smoke point like lard, bacon drippings, or neutral oil. If you use butter for the preheat, keep a close eye on the oven to ensure it doesn't scorch before you add the batter.
- 10-inch cast iron skillet
- Large mixing bowl
- Whisk
What goes in.
- 2 cupsstone-ground yellow cornmeal
- 1/2 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspfine sea salt
- 2large eggs
- 2 cupswhole buttermilk
- 4 tbspbacon drippings or vegetable oil
The Hissing Skillet
Place your empty skillet in the oven while it preheats. When you add the fat and let it melt until it shimmers, the pan is ready to sear the bottom of the batter upon contact.
The method.
Preheat
Place your 10-inch cast iron skillet into the oven and set the heat to 425°F. Let it sit for at least 15 minutes.
Mix dry
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until uniform.
Add wet
Whisk the eggs and buttermilk in a separate vessel, then fold into the dry ingredients. Stir only until just combined; overworking the batter turns it rubbery.
Heat the pan
Carefully remove the smoking hot skillet from the oven. Add the fat and tilt the pan to coat the bottom and sides thoroughly.
Bake
Pour the batter into the hot skillet. It should sizzle immediately. Bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Other turns to take.
Spicy Green
Fold in two finely diced, pickled jalapeños before pouring the batter into the skillet.
Sweet Corn
Add one cup of fresh or thawed corn kernels to the batter for added texture and sweetness.
When it doesn't go to plan.
Always use stone-ground cornmeal; the coarser grind provides a better structural crumb than degerminated supermarket brands.
If the bottom is browning too quickly but the top remains pale, move the skillet to the middle rack halfway through the bake.
Wait 10 minutes before slicing to allow the crumb to set; otherwise, it may crumble when you try to lift it from the pan.
The ones that keep coming up.
Can I use a glass baking dish instead?
You can, but you will lose the crust. The intense thermal mass of cast iron is what creates the fried edge essential to this method.
How do I know if the buttermilk is too old?
Buttermilk should smell tangy and fresh. If it smells sour in an unpleasant, pungent way or has separated into thick clumps, discard it.
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