By Administrator The scent of cornbread baking is a time machine, instantly transporting me back to my grandmother’s kitchen. I can almost feel the warmth of her old Aga stove, smell the mingled aromas of woodsmoke and butter, and see her flour-dusted hands carefully ladling the batter into a well-seasoned cast iron skillet. That cornbread, served alongside her famous chili, was the definition of comfort. Like Food52, with its commitment to delicious simplicity, I believe food should be both nourishing and a source of joy. Which is why I embarked on a quest to recreate the perfect cornbread, a recipe that’s easy enough for a weeknight, yet impressive enough for a holiday table.
This isn’t just *any* cornbread recipe; it’s one that delivers a tender crumb, a subtly sweet flavor, and a perfectly golden-brown crust that crackles invitingly when you cut into it. It balances the rustic charm of traditional cornbread with a modern sensibility, using readily available ingredients and straightforward techniques. Forget dry, crumbly disappointments! This skillet cornbread is moist, flavorful, and guaranteed to become a family favorite. It’s the ultimate cornbread recipe because it’s inspired by a love for comforting food and a desire to create something truly special.
The Key to Great Cornbread Ingredient is Everything
Let’s delve into the heart of this recipe: the ingredients. Each component plays a vital role in creating cornbread that is truly exceptional.
Cornmeal
The foundation of any great cornbread is, naturally, the cornmeal. I strongly recommend using stone-ground cornmeal for its superior texture and flavor. Stone-ground cornmeal retains more of the corn’s natural oils, resulting in a richer, more nuanced taste. You can often find it at local mills or specialty food stores. If you can find it, I suggest coarse ground cornmeal as opposed to fine, this helps add to the texture and feel of the cornbread. Both yellow and white cornmeal will work in this recipe, but I personally prefer yellow cornmeal for its slightly sweeter flavor and vibrant color. Choosing a quality cornmeal is paramount and can make or break your dish.
Flour
While some purists argue that cornbread should be made solely with cornmeal, I find that adding a small amount of all-purpose flour helps to create a more tender crumb. The flour provides structure and prevents the cornbread from being too crumbly. I wouldn’t recommend using cake flour as that is to fine of a grind, however, all-purpose flour really is the right flour for the job here. If you’re gluten-free, you can substitute with a gluten-free all-purpose blend. Just be sure to choose a blend that is designed for baking.
Sweetener
The choice of sweetener is a matter of personal preference. I love using honey in this recipe because it adds a subtle sweetness and a hint of floral flavor. Maple syrup is another excellent option, lending a warm, caramel-like note. You can also use granulated sugar if you prefer. If using sugar, I recommend brown sugar over white sugar for a richer flavor. Adjust the amount of sweetener to your liking, keeping in mind that some cornmeal is naturally sweeter than others.
Fat
Ah, the fat! This is where you can really inject some flavor into your cornbread. Melted butter is my go-to choice for its rich, nutty flavor. However, rendered bacon fat is an absolute game-changer. It adds a smoky, savory depth that takes the cornbread to a whole new level. If you’re using bacon fat, reduce the amount of salt in the recipe accordingly. Vegetable oil or melted coconut oil can also be used, but they won’t contribute as much flavor as butter or bacon fat.
Dairy or Liquid
Buttermilk is the secret to a moist and tender cornbread. Its acidity helps to break down the gluten in the flour, resulting in a more delicate crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for five minutes to curdle. You can also use plain yogurt thinned with a little milk.
Eggs
Eggs bind the ingredients together and provide structure to the cornbread. I recommend using large, room-temperature eggs for best results.
Leavening Agents
Baking powder and baking soda are essential for creating a light and airy cornbread. Baking powder is a complete leavening agent, meaning it contains both an acid and a base. Baking soda, on the other hand, requires an acid (such as buttermilk) to activate. The combination of both leavening agents ensures that the cornbread rises properly and has a tender crumb.
Optional Add-Ins
This is where you can get creative and customize your cornbread to your liking. Diced jalapeños add a spicy kick, while shredded cheddar cheese adds a savory richness. Fresh herbs like thyme or rosemary can also be added for a burst of flavor. If you’re using canned corn, be sure to drain it well before adding it to the batter. I often like to add a cup of frozen corn niblets for a nice texture, be sure to not thaw them first.
The Secret Weapon Technique is Key
Beyond the ingredients, technique plays a crucial role in achieving cornbread perfection. These are the things that will help your cornbread be the best!
Skillet Preparation
I am a strong believer that cooking in a cast iron skillet is where the magic happens. The preheated skillet creates a crispy, golden-brown crust that is simply irresistible. To prepare your skillet, preheat it in the oven while you’re preheating the oven. This will ensure that the skillet is screaming hot when you pour in the batter. If you don’t have a cast iron skillet, you can use a baking pan instead. Just be sure to grease it well.
Mixing
When mixing the batter, it’s important to avoid overmixing. Overmixing can develop the gluten in the flour, resulting in a tough cornbread. Whisk together the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Then, gently fold the wet ingredients into the dry ingredients until just combined. A few lumps are okay.
Baking
Bake the cornbread in a preheated oven until it’s golden brown and a toothpick inserted into the center comes out clean. The baking time will vary depending on your oven, so keep an eye on it.
Resting
Once the cornbread is done baking, let it cool slightly in the skillet before slicing and serving. This will allow the cornbread to set up and prevent it from crumbling.
The Recipe: The Heart of Comfort
Here’s the recipe that captures everything we’ve discussed:
Ingredients:
- one and one half cups stone-ground yellow cornmeal
- one half cup all-purpose flour
- one fourth cup honey (or maple syrup or brown sugar)
- one teaspoon baking powder
- one half teaspoon baking soda
- one half teaspoon salt
- one and one half cups buttermilk
- one fourth cup melted butter (or bacon fat)
- two large eggs, lightly beaten
Instructions:
- Preheat oven to four hundred degrees Fahrenheit (two hundred degrees Celsius). Place a nine-inch cast iron skillet in the oven to preheat.
- In a large bowl, whisk together the cornmeal, flour, sweetener, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter (or bacon fat), and eggs.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven. Pour the batter into the skillet.
- Bake for twenty to twenty-five minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly in the skillet before slicing and serving.
Yields: six to eight servings
Serving Suggestions and Variations
Cornbread is incredibly versatile and pairs well with a variety of dishes. Serve it alongside chili, soup, BBQ, or beans. It’s also delicious on its own, topped with honey, butter, jam, or sorghum molasses.
Here are some flavor variations to try:
- Spicy Cornbread: Add diced jalapeños to the batter for a spicy kick.
- Cheesy Cornbread: Add shredded cheddar or pepper jack cheese to the batter for a savory richness.
- Sweet Cornbread: Increase the amount of sweetener to your liking.
- Herb Cornbread: Add fresh herbs like thyme or rosemary to the batter for a burst of flavor.
To reheat leftover cornbread, wrap it in foil and bake it in a low oven (three hundred degrees Fahrenheit/one hundred fifty degrees Celsius) until warmed through. You can also microwave it, but be careful not to overcook it.
Why This Recipe Works The Food52 Angle
This skillet cornbread recipe works because it’s simple, flavorful, and versatile. It uses readily available ingredients and straightforward techniques, making it easy to make any time. It’s something the Food52 Community values. The balance of sweet and savory flavors is perfectly balanced, and the texture is both tender and satisfying. The recipe can be easily adapted to your liking, allowing you to create a cornbread that is truly your own. At Food52 we encourage you to share your ideas!
More than that, this recipe embodies the Food52 community’s values of sharing good food and making memories. It’s a dish that brings people together, whether it’s around a family dinner table or a holiday gathering. The cornbread recipe is the perfect example of how simple ingredients and techniques can be used to create something truly special and delicious. I encourage you to try this recipe and share your own variations in the comments section below.
Conclusion A Warm Embrace
This cornbread isn’t just a recipe; it’s an experience. It’s the warmth of the oven on a chilly evening, the satisfying crackle of the crust, and the comforting aroma that fills your home. It’s a reminder of simpler times and the joy of sharing good food with loved ones.
So, gather your ingredients, preheat your oven, and get ready to create a cornbread that will become a cherished tradition in your own family. Because in the end, food is about more than just sustenance; it’s about connection, comfort, and creating memories that will last a lifetime. And really, what’s better than a warm slice of cornbread, slathered with butter, on a cold day?
