Cornbread belongs in a cast-iron skillet. That crispy edge is the best part.
Quick answer Heat a 10-inch cast-iron skillet in a 450°F oven. Mix 2 cups cornmeal with baking powder, baking soda and salt. Whisk 1 1/2 cups buttermilk with 2 eggs. Melt butter or bacon drippings in the hot skillet, stir most of it into the batter, pour the batter in, and bake 20 to 25 minutes until golden and a toothpick comes out clean.
Ingredients
- 2 cups fine yellow or white cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 1/2 cups buttermilk
- 2 large eggs
- 4 tablespoons butter or bacon drippings
- A 10-inch cast-iron skillet
Directions
- Heat the skillet. Put the empty skillet in the oven and preheat to 450°F.
- Mix the dry ingredients: cornmeal, baking powder, baking soda, salt and sugar if using.
- Mix the wet. In another bowl whisk the buttermilk and eggs. Stir in the dry ingredients just until combined. Don’t overmix.
- Melt the fat. Put the butter or drippings in the hot skillet in the oven for a minute until melted. Pull the skillet out carefully and swirl to coat the bottom and sides.
- Combine and pour. Pour most of the hot fat into the batter, stir quickly, and pour the batter into the skillet. It should sizzle.
- Bake 20 to 25 minutes, until the edges are golden-brown and a toothpick in the center comes out clean.
- Serve warm, turned out crust-side up, with butter, honey, or a bowl of beans.
Safety: That skillet comes out of a 450°F oven. Use a thick, dry oven mitt every time you touch it, and warn the kids.
