Cast Iron

Step Up Your Soup Game With Some Classic Cornbread

April 11, 2018
1 Ratings
Photo by The Pretty Feed - All things Pretty
  • Serves 6
Author Notes

This is a classic southern cornbread recipe and does not include any sugar making it more of a savory dish which we love! We always try and reduce our sugar intake anyhow (find out why here). This is an easy and healthy side dish perfectly paired with a hearty soup in the winter or a barbeque in the summer. It gives your meals an extra special home made taste that can't be replicated at even the best restaurants. You'll be amazed at how everyone who tries this, has amazing things to say about it. You can add bacon, jalapeno peppers (as we did), cheddar cheese, parmesan cheese or pimentos just to name a few ideas. Let your imagination and taste buds run wild. —The Pretty Feed - All things Pretty

What You'll Need
  • 2 cups cornmeal (or 1 ½ cups cornmeal and ½ cup flour)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 finely chopped jalapeno pepper
  • 1 egg beaten
  • 1 1/4 cups buttermilk
  • 6 tablespoons unsalted butter (melted)
  • 1 tablespoon avocado oil
  1. Preheat the oven to 400 degrees.
  2. Make the batter. Whisk together the cornmeal, baking soda, jalapeno pepper and salt in a bowl.
  3. In another bowl beat the egg and the buttermilk with a fork and then incorporate with the dry ingredients. Gently mix and then fold in the melted butter.
  4. Pour avocado oil into cast iron skillet. Pour batter into pan, smooth top so batter is evenly distributed. Place pan on the middle rack in the center of the pan. Bake for 20 minutes or until the edges begin to brown (don’t over bake because the corn bread will become dry).
  5. Remove pan from oven and let it rest in the pan for 10-30 minutes. **CAUTION – remember that the handle of the pan is HOT – make sure that when you take the pan out you place either a towel or potholder over it so no one accidentally burns themselves.
  6. Turn the pan over and the cornbread should easily release. We like to serve our corn bread on a wooden cutting board cut into wedges. Serve with softened butter.

See what other Food52ers are saying.

  • The Pretty Feed - All things Pretty
    The Pretty Feed - All things Pretty
  • daniel garza
    daniel garza

2 Reviews

daniel G. January 2, 2021
Followed recipe to the letter [and then re-read 4x] to make sure I did everything right and ended up with cornbread crumbles in a pie tin. [??]
The P. January 13, 2021
Hi Daniel - did you make the recipe in a pie tin? If so that might be the reason it crumbled - this recipe is made in an iron skillet in the oven that makes for better heat distribution without drying it out - a pie pan wouldn't work - if you don't have an iron skillet than perhaps you could make this recipe in a cupcake tin with cupcake liners and bake a few minutes less. Please let me know if you have any other questions. Thank you for trying our recipe