Classic Cornbread
Photo by Mark Weinberg
MAKES
One 8 x 8 inch / 20 x 20 cm pan
TAKES
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
There are a lot of ways to make a delicious cornbread. As a sincere corn lover, I simply cannot provide just one, because I love them all. I usually bake it in a square baking pan, but baking it in a skillet produces a crisper outer crust. Traditional cornbread was made with only cornmeal (no flour), and I quite like that version, too—it has a wonderful, crumbly texture. If you’re like me, there’s a cornbread for every mood. Don’t miss this sweeter version, too! Recipe from my book, Savory Baking.
INGREDIENTS
113 g / ½ cup unsalted butter, melted
30 g / 2 tablespoons neutral oil (like canola or vegetable)
27 g / 2 tablespoons brown sugar
56 g / 1 large egg, at room temperature
138 g / 1 cup yellow cornmeal
120 g / 1 cup all purpose flour
6 g / 1 ½ teaspoons baking powder
6 g / 1 teaspoon fine sea salt
230 g / 1 cup buttermilk, at room temperature
More Savory Bakes This Way:
METHOD
1. Preheat the oven to 400°F / 205°C with the oven rack in the center. Lightly grease an 8 x 8 inch / 20 x 20 cm pan with nonstick spray.
2. In a medium bowl, whisk the melted butter and oil together to combine. Add the egg and brown sugar (if using), and whisk well to combine.
3. In a medium bowl, whisk the cornmeal, flour, baking powder, and salt until well combined.
4. Add half of this mixture to the bowl with the butter/oil and mix with a silicone spatula to combine. Add half of the buttermilk, mixing with the spatula to incorporate. Repeat this process, adding the remaining flour and buttermilk and mixing just until the ingredients are uniformly combined.
5. Pour the batter into the prepared pan and spread into an even layer. Bake for 18-20 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean, or with a few moist crumbs.
6. Cool at least 15 minutes before slicing to serve warm, or cool completely and serve at room temperature.
NOTES
To make a cornmeal-only, gluten-free version of this recipe: omit the all-purpose flour and increase the cornmeal to 276 g / 2 cups and increase the buttermilk to 287 g / 1 ¼ cup.
To make skillet cornbread: use a greased 9 inch / 23 cm cast iron skillet and bake for the same amount of time.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
