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CORNBREAD
cook:
45 min
2,850,471 views Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it, a few simple tricks will keep your crumb light and and your crusts crunchy, no matter upon which side of the Mason Dixon Line you lie.
6 Servings
US
original
metric
INGREDIENTS
DIRECTIONS
Classic Southern-Style Cornbread
INGREDIENTS
2 cups coarsely ground cornmeal
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
2 large eggs
1 ½ cups buttermilk
½ cup lard
TOOLS
mixing bowls
measuring cups and spoons set
whisk
spatula
cast iron skillet
wire rack
oven
DIRECTIONS
1.
In a mixing bowl, whisk together cornmeal, salt, baking powder, and baking soda.
2 cups coarsely ground cornmeal
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
mixing bowls
whisk
2.
In a separate bowl, whisk eggs and buttermilk. Pour into the cornmeal mixture and stir with a spatula until combined, adding more cornmeal if needed for thickness.
2 large eggs
1 ½ cups buttermilk
mixing bowls
whisk
3.
In a cast iron skillet, melt lard over medium heat. Pour half of the melted lard into the batter and mix.
½ cup lard
cast iron skillet
4.
Heat the skillet with the remaining lard until very hot, then pour in the batter, smoothing the top.
2 cups coarsely ground cornmeal
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
2 large eggs
1 ½ cups buttermilk
½ cup lard
cast iron skillet
5.
Bake at 425°F for 20-25 minutes, until golden around the edges. Cool on a wire rack for 10-15 minutes before slicing.
wire rack
oven
Delicate Southern-Style Cornbread
INGREDIENTS
2 cups finely ground cornmeal
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
2 large eggs
1 ½ cups buttermilk
½ cup lard
TOOLS
mixing bowls
measuring cups and spoons set
whisk
spatula
cast iron skillet
wire rack
oven
DIRECTIONS
1.
In a mixing bowl, whisk together cornmeal, salt, baking powder, and baking soda.
2 cups finely ground cornmeal
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
mixing bowls
whisk
2.
In a separate bowl, whisk eggs and buttermilk. Pour into the cornmeal mixture, creating a thin, cake-like batter.
2 large eggs
1 ½ cups buttermilk
mixing bowls
whisk
3.
Melt lard in a cast iron skillet, adding half to the batter. Heat the skillet with the remaining lard until hot.
½ cup lard
cast iron skillet
4.
Pour the batter into the skillet, smooth the top, and bake at 425°F for 20-25 minutes.
2 cups finely ground cornmeal
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
2 large eggs
1 ½ cups buttermilk
½ cup lard
cast iron skillet
oven
5.
Test with a toothpick to ensure doneness. Cool on a wire rack for 10-15 minutes before slicing.
wire rack
Jalapeño Cheddar Cornbread
INGREDIENTS
5 oz finely ground cornmeal
5 oz all purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
½ tsp cayenne pepper
4 oz grated cheddar cheese
½ cup fresh corn kernels
1 ½ cups buttermilk
2 tbsp honey or sweetener
1 jalapeño pepper, cored and sliced
2 large eggs
1 stick melted butter
Honey (for garnish)
Flaky sea salt (for garnish)
TOOLS
mixing bowls
measuring cups and spoons set
food processor
whisk
spatula
cast iron skillet
wire rack
oven
DIRECTIONS
1.
In a bowl, combine cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper. Add cheese and toss to coat.
5 oz finely ground cornmeal
5 oz all purpose flour
½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
½ tsp cayenne pepper
4 oz grated cheddar cheese
mixing bowls
2.
In a food processor, pulse corn, buttermilk, honey, and jalapeño 6-8 times. Add eggs and melted butter; pulse until combined.
½ cup fresh corn kernels
1 ½ cups buttermilk
2 tbsp honey or sweetener
1 jalapeño pepper, cored and sliced
2 large eggs
1 stick melted butter
food processor
3.
Pour wet mixture into the dry ingredients and mix gently.
spatula
4.
Grease the skillet with butter, add batter, and garnish with jalapeño slices. Bake at 425°F for 20-25 minutes.
cast iron skillet
oven
5.
Test with a toothpick, cool for 5-10 minutes, then brush with honey and sprinkle with sea salt. Cool for 10-15 minutes before serving.
Flaky sea salt (for garnish)
wire rack
Brown Butter Cornbread
INGREDIENTS
5 oz finely ground cornmeal
5 oz all purpose flour
8 tbsp unsalted butter
½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
3 tbsp sugar
1 ½ cups buttermilk
2 large eggs
Honey (for garnish)
Flaky sea salt (for garnish)
TOOLS
mixing bowls
measuring cups and spoons set
whisk
spatula
cast iron skillet
wire rack
DIRECTIONS
1.
Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a bowl.
5 oz finely ground cornmeal
5 oz all purpose flour
8 tbsp unsalted butter
½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
3 tbsp sugar
mixing bowls
whisk
2.
Whisk eggs and buttermilk in a separate bowl.
2 large eggs
1 ½ cups buttermilk
whisk
mixing bowls
3.
In a skillet, melt butter over medium heat until browned, then cool with 2 ice cubes in a heat-proof container.
4.
Mix the brown butter with the wet ingredients, then pour into the dry ingredients.
5.
Pour batter into the same butter-coated skillet and bake at 425°F for 20-25 minutes.
6.
Test with a toothpick, cool for 5-10 minutes, then brush with honey and sprinkle with sea salt. Cool for 10-15 minutes before serving.
Honey Butter
INGREDIENTS
¼ cup honey
2 sticks unsalted butter, room temperature
TOOLS
stand mixer
DIRECTIONS
1.
Combine butter and honey in a mixer until light and fluffy. Serve with warm cornbread.
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