Cast Iron Skillet Cornbread
This is a bread meant for utility, designed to stand up to stews or to be split open while still warm for salted butter. It relies on the heat of the iron to do the heavy lifting of the crust.
The iron must be hot
Do not rush the preheat. If the skillet isn't smoking, the batter will stick and the edges won't shatter when you bite into them.
- 10-inch cast iron skillet
- large mixing bowl
- whisk
- spatula
What goes in.
- 2 cupsstone-ground yellow cornmeal
- 1/2 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspfine sea salt
- 2large eggs
- 1 1/2 cupswhole buttermilk
- 4 tbspunsalted butter, melted
- 2 tbspbacon fat or neutral oil
Thermal shock creates the crust
Pouring the batter into a preheated, greased skillet causes the base to fry instantly. This prevents the cornmeal from turning into a soggy bottom and ensures the structure holds.
The method.
Heat the oven and pan
Place your cast iron skillet inside the oven and set it to 425°F. Let it sit in there for at least 15 minutes.
Combine dry
Whisk the cornmeal, flour, baking powder, and salt in a bowl until there are no clumps of powder.
Mix the wet
In a separate container, whisk the eggs and buttermilk. Stir in the melted butter.
Fold
Pour the wet ingredients into the dry. Fold with a spatula until just combined. If you overmix, the bread becomes dense like a muffin.
Sear and bake
Remove the hot skillet. Add the bacon fat or oil and swirl to coat the sides. Pour the batter in; it should hiss loudly. Bake for 20 to 25 minutes until the top is deep gold and a tester comes out clean.
Other turns to take.
Spiced
Fold in two finely minced jalapeños or a half-cup of sharp grated cheddar into the batter before pouring.
Sweetened
Add two tablespoons of honey or molasses to the wet ingredients if you prefer a contrast to savory sides.
When it doesn't go to plan.
Use coarse-ground cornmeal for a better bite; fine cornmeal can turn grainy.
If the buttermilk is too thick, let it sit on the counter for 10 minutes to reach room temperature.
Let the cornbread rest in the skillet for 5 minutes before slicing to allow the crumb to firm up.
The ones that keep coming up.
Why is my cornbread dry?
Usually, this happens if the oven temperature is too low or it is baked for too long. Check for doneness at the 20-minute mark.
Can I use a glass pan?
You can, but you will lose the crust. The cast iron provides the heat capacity necessary to fry the edges.
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