This is my all-time favorite cornbread recipe, probably because it's the recipe I grew up eating. My mom had a couple of cast-iron cornbread stick pans and would make individual servings that were so perfectly crisp and wonderful.
Mom? Where are those cornbread stick pans? Please bring them to my house and accidentally leave them here.
Serve with all the softened butter your heart desires! (My heart desires a lot of butter.)A drizzle of honey is divine, too!Or make it as the base for your Thanksgiving dressing and try to resist snacking on it while it dries out.
Why use a cast-iron skillet for cornbread?
Cast iron can get really hot, is nonstick, and can go from stovetop to oven. It's really a must for cornbread with a crispy bottom!
How do you get crispy edges on cornbread?
The pan needs to be hot when you pour the batter in. That's why you heat it up on the stovetop. You should hear a sizzle when the batter goes in—that's how you know it's going to be crispy and delicious!
What do you grease a pan with for cornbread?
You can use butter or shortening. Butter will give it more flavor but shortening works great too.
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- Yields:
- 12 serving(s)
- Prep Time:
- 5 mins
- Cook Time:
- 20 mins
- Total Time:
- 25 mins
Ingredients
- 1 c.
yellow cornmeal
- 1/2 c.
all-purpose flour
- 1 tsp.
salt
- 1 Tbsp.
baking powder
- 1 c.
buttermilk
- 1/2 c.
milk
- 1
egg
- 1/2 tsp.
baking soda
- 1/4 c.
plus 2 tablespoonsbutter or shortening, divided (Ree uses butter)
Directions
- Step1Preheat theoven to 450°F. In a bowl, combine thecornmeal, flour, salt, and baking powder. Stir together.
- Step2Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
- Step3In a small bowl, melt 1/4 butter or shortening. Slowly add to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons butter or shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
- Step4Cook on stovetop for 1 minute, then bake until golden brown,20 to 25 minutes. Edges should be crispy!
You need cornmeal, flour, shortening, salt, baking soda, baking powder, buttermilk, and milk.
If you don’t have buttermilk, remember that you can add a splash of white vinegar to regular milk. Magic!
Mix together the cornmeal, flour, salt…
And baking powder.
Stir it together to combine.
Add the milk to the buttermilk…
Then add the egg and stir with a fork to combine.
Stir in the baking soda.
Pour in the liquid…
And stir to combine all ingredients.
Melt the shortening in the microwave and drizzle it in, stirring gently to combine.
Melt a little more shortening in the skillet…
When the skillet is hot, pour in the batter. It’ll sizzle in the hot shortening, which will ensure crispy edges and utter happiness.
Let it cook on the stovetop for one minute…
Then bake it in the oven for 20 to 25 minutes, or until golden brown.
Cut it into wedges, squares, or sticks and serve with softened butter (or cube and use for stuffing/dressing.)
It’s also delicious with jam.
