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Prep time
20 minutes
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Cook time
25 minutes
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Makes
1 (10-inch) round loaf
Author Notes
Should cornbread have flour? What about sugar? And eggs? When it comes to Southern cornbread, many home cooks would say no, no, and no. But when it comes to Northeastern cornbread, it’s yeses all around. For our Test Kitchen’s go-to cornbread, we set out to perfect that Northeastern style. Here’s how we did it:
This loaf is buttery, fluffy, just sweet enough, and so quick to come together. Using half cornmeal and half all-purpose flour, our recipe ensures corny flavor with a light, tender crumb. A mix of brown and white sugars adds a malty depth. Shake the buttermilk before pouring and measuring—and make sure it’s at room temperature. If it’s cold, the melted butter will seize up and won’t incorporate into the batter properly. (To temp up the buttermilk, you can let it hang out on the counter for awhile or microwave it in short bursts.) Preheating the cast-iron skillet before adding the cornbread creates a crackly crust. And letting the butter begin to brown before pouring in the batter dials up the loaf’s flavor, big time.
Like all cornbread, this is dreamy still warm from the oven, but it also holds up for a couple of days (wrap well, no need to refrigerate), and it freezes great, too. We love it as much with butter and honey for breakfast as we do plopped next to a bowl of chili for dinner. And if any hangs around long enough to get stale, you can and should turn it into stuffing. —Emma Laperruque
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Cornbread
Ingredients
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1 cup
(140 grams) finely ground cornmeal
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1 cup
(128 grams) all-purpose flour
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2 1/4 teaspoons
baking powder
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1 teaspoon
kosher salt
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8 tablespoons
(1 stick, 113 grams) unsalted butter, divided
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1
large egg, room temperature
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1 1/3 cups
well-shaken buttermilk, room temperature
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1/3 cup
(71 grams) dark brown sugar
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1/4 cup
(50 grams) granulated sugar
Directions
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Heat the oven to 400°F. Stick a well-seasoned 10-inch cast-iron pan in the oven.
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In a medium bowl, stir the cornmeal, flour, baking powder, and salt until combined.
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In a small pot or in the microwave, melt 6 tablespoons of the butter. In a small bowl, using a fork or whisk, combine the egg, buttermilk, egg, brown sugar, and granulated sugar until smooth. While stirring, pour the melted butter into the buttermilk mixture and stir until smooth.
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Pour the buttermilk mixture on top of the dry ingredients and stir just until smooth.
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Using oven mitts, pull the cast-iron pan from the oven and set on the stovetop. Heat over medium heat and melt the remaining 2 tablespoons of the butter. Continue to cook until it just starts to brown. Pour in the batter and shake gently to smooth out.
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Bake the cornbread for 20 to 25 minutes, until a tester inserted into the center comes out clean and the sides are beginning to pull away from the edges of the pan. Let cool for at least 15 minutes before slicing and serving.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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