Cast-Iron Cornbread
Good cornbread isn't cake. It should have a distinct, slightly coarse crumb and a crust that snaps when you break off a piece.
The skillet is your most important ingredient
If the cast iron isn't smoking hot before the batter goes in, the bottom will stick and the edges will be pale. Preheating the pan in the oven while you mix the batter is non-negotiable.
- 10-inch cast-iron skillet
- Large mixing bowl
- Whisk
- Rubber spatula
What goes in.
- 2 cupsyellow cornmeal, medium grind
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspkosher salt
- 1 1/2 cupsbuttermilk
- 2large eggs
- 1/2 cupunsalted butter, melted
- 2 tbspbacon fat or high-smoke point oil
Thermal shock for the crust
Add your fat to the skillet and place it in the oven while it preheats. When you pull the pan out, it should be shimmering; when you pour the batter, it should hiss immediately.
The method.
Preheat the oven
Set your oven to 425°F. Place the empty 10-inch cast-iron skillet inside so it warms up with the oven.
Mix dry components
In a large bowl, whisk the cornmeal, flour, baking powder, and salt until uniform.
Combine wet components
In a separate container, whisk the buttermilk, eggs, and melted butter until the eggs are broken down.
Fold the batter
Pour the wet ingredients into the dry. Stir with a spatula until just combined. Do not overwork it; a few small lumps are better than a tough, rubbery crumb.
Sear and bake
Carefully remove the hot skillet from the oven and swirl the bacon fat to coat the bottom and sides. Pour in the batter, which should sizzle on contact. Bake for 20 to 25 minutes, or until the top is deep gold and a knife inserted into the center comes out clean.
Other turns to take.
Jalapeño and Cheddar
Fold in two diced fresh jalapeños and a half-cup of sharp, shredded cheddar before baking.
Savory Bacon
Add 1/4 cup of crispy, crumbled bacon pieces into the batter for texture and salt.
When it doesn't go to plan.
Use medium or coarse grind cornmeal for a better bite than fine corn flour.
If the top browns too quickly, cover it loosely with foil for the final 5 minutes of baking.
Always let the cornbread rest in the skillet for at least 10 minutes before slicing to allow the structure to set.
The ones that keep coming up.
Can I use a glass baking dish instead of cast iron?
You can, but it will not produce the same golden, crispy crust. The high thermal mass of cast iron is essential for the texture.
How do I know if the buttermilk is necessary?
The acidity of the buttermilk reacts with the baking powder to create the lift you need. If you don't have it, use regular milk mixed with a teaspoon of white vinegar.
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