Cornbread is always a welcomed companion with hearty dishes like BBQ chicken or Family Night Hamburger Stew. This recipe combines simple pantry staples and traditional baking techniques to create a cornbread with the expected golden-brown crust and a light crumbly interior. The secret to getting this cornbread recipe perfect is the hot cast-iron skillet or baking dish, This technique will make crispy sides and edges while keeping the center tender. Cornbread is always an unexpected addition to soup, chili, or BBQ.
Classic Southern Cornbread
Southern skillet cornbread is a staple dish in Southern cuisine, known for its moist, crumbly texture, and rich, savory flavor. The batter is poured into a preheated cast iron skillet, where it cooks on the stovetop until the bottom is golden brown and crispy. Then, it's transferred to the oven to finish baking.
Equipment
- 1 9"iron skillet or 9" baking square pan
- 1 silicone dough spatula
- large spoon
- 1 measuring cup
- 1 mixing bowl
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar (optional)
- 1 tbsp baking powder
- ½ teas baking soda
- 1 teas salt
- 1 cup buttermilk
- ½ cup milk
- 1 large egg
- ½ cup unsalted butter,melted
- ¼ cup vegetable oil to heat in hot skillet (Substitute: 1/4 cup bacon drippings)
Instructions
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet or a 9-inch baking dish in the oven while it preheats.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the buttermilk, milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; leave the lumps in the batter.
- Using oven mitts, carefully remove the hot skillet from the oven and put on stove top. Warning: be careful! A skillet heated to 425 degrees can give you significant burns. Carefully pour the oil in the skillet. Wait for the oil to get hot.
- Pour batter into the skillet. It should sizzle when it hits the hot oil. Smooth out the top with a spoon or spatula and place the skillet in the center of the oven.
- Bake for about 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Once done, remove the cornbread from the oven and let it cool for 10 minutes before slicing and serving.
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