Cornbread
By Groceree
Also known as Skillet Cornbread · Southern Cornbread
A buttermilk and cornmeal batter poured into a smoking-hot buttered cast-iron skillet, so the edges fry into a crisp crust while the middle bakes tender. Served warm with butter, chili or collard greens.
Last updated
- Servings
- 8 servings
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
Ingredients
cornmeal200 g
plain flour100 g
baking powder2 tsp
bicarbonate of soda½ tsp
salt1 tsp
caster sugar1 tbsp
buttermilk350 ml
eggs2
butter100 g
Instructions
- 01
Put a 25 cm cast-iron skillet in the oven and heat both to 220°C.
- 02
Mix the (medium-grind is best), the , the , the , the and the , which many in the South leave out.
- 03
Melt 40 g of the . Whisk the , and melted , then stir into the dry ingredients until just combined.
- 04
Take out the hot skillet, add 20 g of the , and swirl until it foams.
- 05
Pour in the batter — it should sizzle — and bake for 20 to 25 minutes until golden and a skewer comes out clean.
- 06
Serve warm, in wedges, with the rest of the .
Notes
- Preheat the skillet with the oven. The sizzle when the batter goes in is what gives the crust.
- Mix the batter briefly; overmixing makes it tough.
- Southern cornbread is barely sweet; Northern cornbread is sweeter and more cake-like.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 6 g
- Carbs
- 34 g
- Fat
- 13 g
Estimated from the ingredients.
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