Crispy Pan-Seared Cornbread
Good cornbread should have a contrast between the crunch of the crust and the soft, moist crumb. By using a stovetop-to-oven method, you ensure the bottom is as crisp as the sides, turning a simple side into the best part of the meal.
Heat is the priority.
The skillet must be properly seasoned and scorching hot before the batter touches it. If you add the batter to a cold pan, the crust will be soft and greasy instead of crisp.
- 10-inch cast-iron skillet
- mixing bowl
- whisk
- spatula
What goes in.
- 1 1/2 cupsyellow cornmeal, medium grind
- 1/2 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspkosher salt
- 1 1/4 cupsbuttermilk
- 2large eggs
- 4 tbspbacon fat or neutral oil
Preheating the Skillet
Place your empty skillet in the oven while it preheats to 425°F. Once the oven is ready, add the fat to the skillet and return it to the oven for 5 minutes until it ripples and smokes slightly.
The method.
Heat the oven
Preheat your oven to 425°F with the cast-iron skillet inside.
Mix dry ingredients
Whisk the cornmeal, flour, baking powder, and salt in a large bowl until uniform.
Combine liquids
Whisk the buttermilk and eggs together in a separate small container until fully blended.
Make the batter
Pour the wet ingredients into the dry. Mix with a spatula just until the streaks of flour disappear; do not overwork it or the bread will be tough.
Sear and bake
Carefully remove the hot skillet from the oven. Pour in the fat, swirling to coat the bottom and sides. Pour the batter into the skillet—it should hiss on contact—then bake for 20 to 25 minutes until the top is browned and a toothpick comes out clean.
Other turns to take.
Spiced and Savory
Fold in a handful of finely diced pickled jalapeños and a tablespoon of minced chives into the batter before baking.
Sweet-Crust
Add two tablespoons of honey to the liquid mixture for a deeper, caramelized exterior color.
When it doesn't go to plan.
Use medium-grind cornmeal for the best texture; fine-ground can make the bread feel dense.
Let the cornbread cool in the skillet for at least 10 minutes; this allows the steam to redistribute and makes it easier to slice.
If the bottom is browning too quickly, place the skillet on the middle rack rather than the bottom rack of your oven.
The ones that keep coming up.
Why is my cornbread sticking to the pan?
The pan likely wasn't hot enough, or there wasn't enough fat used. Ensure the fat covers the bottom and sides entirely before adding the batter.
Can I use butter instead of bacon fat?
You can, but butter has a lower smoke point and contains milk solids that might burn. If using butter, watch the skillet closely to ensure it does not blacken before you add the batter.
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