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Makes
Makes an 8-inch skillet full, about 6 generous slices
Author Notes
This recipe is adapted from Alice Water's The Art of Simple Food with minor tweaks to suite my cornbread taste. And truly, it's the best cornbread I've ever had. Deeply flavorful, moist, gently sweet, and chewy. As my husband is inclined to do with foods he loves, he compares the crumb to a biscuit. It's the only cornbread recipe you'll ever need. —Holly Daws | Feast or Fallow
Ingredients
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1 cup
whole wheat pastry flour
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3/4 cup
yellow stone-ground cornmeal
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1 teaspoon
salt
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 1/4 cups
buttermilk
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1
egg
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1 tablespoon
maple syrup, more to taste
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4 tablespoons
butter, melted
Directions
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Preheat oven to 425 degrees, and put an 8-inch cast iron skillet in the oven while it's preheating.
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Whisk dry ingredients until well combined.
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Measure buttermilk into a large measuring cup and crack egg into it. Add maple syrup, and whisk to combine.
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Make a well in the dry ingredients and pour the buttermilk mixture in all at once. Stir until just combined. Add butter and gently fold to incorporate. If the batter seems tough and dry, add more buttermilk a splash at time. It will be a fluffier, less runny batter than cornbread from a mix, so don't be worried if it seems thick.
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When the oven is preheated, remove the cast iron skillet and pour the batter into the hot skillet. Enjoy the satisfying sizzle, and return the pan to the oven to bake for 20 minutes.
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At 12 minutes, check to see how the cornbread is browning. Consider covering it with tin foil for the final 8 minutes if needed.
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Best served hot, fresh from the oven, but it will keep for a couple of days in an airtight container. To reheat, wrap the cornbread in tin foil and warm in a 350 degree oven for 10 minutes or so.
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