Buttermilk Cornbread
This cornbread avoids the cake-like sweetness often found in modern recipes. By using a heavy skillet preheated in the oven, you fry the bottom and edges into a dense, crisp shell that protects the tender, crumbly interior.
Preheat is mandatory
Do not skip heating the skillet with the butter inside; the batter must sizzle the moment it hits the pan to set the crust.
- 10-inch cast-iron skillet
- Large mixing bowl
- Whisk
- Silicone spatula
What goes in.
- 2 cupsstone-ground yellow cornmeal
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspbaking soda
- 1 tspkosher salt
- 2 cupsfull-fat buttermilk
- 2large eggs
- 6 tbspunsalted butter
The Sizzle Test
The batter must hiss when poured into the skillet. If it sits silently, your pan isn't hot enough and the crust will stick.
The method.
Heat the oven and pan
Place your cast-iron skillet in the oven and heat it to 425°F (220°C). Put the butter in the skillet as it warms so it melts and coats the bottom.
Mix dry
Whisk the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Ensure there are no clumps of leavening agents.
Combine wet
In a separate bowl, whisk the buttermilk and eggs until smooth. Pour this into the dry ingredients and stir just until combined—a few streaks of flour are fine.
The pour
Remove the searing hot skillet from the oven. Swirl the melted butter to coat the sides, pour in the batter, and listen for a loud sizzle.
Bake
Return the skillet to the center rack. Bake for 20 to 25 minutes. It is done when the top is firm to the touch and the edges are dark brown.
Other turns to take.
Bacon-Fat Finish
Replace the butter with rendered bacon fat for a deeper, smokier crust.
Jalapeño Heat
Fold in two seeded, finely diced jalapeños for a subtle bite.
When it doesn't go to plan.
Use coarse-ground cornmeal for a better bite; fine cornmeal can turn out gummy.
If you only have thin buttermilk, add a tablespoon of Greek yogurt to thicken it.
Let the bread rest for 10 minutes in the skillet before slicing to allow the steam to finish setting the interior.
The ones that keep coming up.
Can I use a glass baking dish?
You can, but you will lose the crust. Cast iron is the only way to get the signature crunch.
How do I know if the buttermilk is too old?
As long as it isn't separated or smelling sour like curdled milk, it will work fine. The acidity is what reacts with the baking soda.
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