This is my go-to cornbread recipe. It's very close to the recipe in the Joy of Cooking, except that I add extra milk and I melt plenty of butter in the skillet to ensure a crispy crust. The technique I use is slightly different from what's in the book, too. It's important that the batter be pourable, if it's not the bread will be dry. Also be sure to mix quickly and minimally or the bread will be flat. —Homemadecornbread
- Makes a 9 inch pan
sifted all purpose flour
2 1/2 teaspoons
1 1/4 cups
stone ground yellow or white cornmeal
milk or buttermilk
2 - 3 tablespoons
butter for melting in the pan
- Sift together flour, baking powder, sugar and salt into a large bowl. Then add the cornmeal.
- Melt the butter in a medium bowl in the microwave, then add the milk and heat in the microwave until the mixture is about room temperature.
- Beat the egg into the milk mixture until well combined.
- Melt the 2 tbsp. butter in a 9 inch cast iron skillet in a 425 degree oven until the butter just starts to color, about 3 to 4 minutes.
- While the butter is melting, pour the wet ingredients into the dry ingredients and combine quickly with a few strokes.
- Pour the batter into the hot pan on top of the butter. Bake for 20 minutes. Turn out onto a board or plate while hot.