Cornbread
Cornbread is a quick bread from the American South that needs no yeast or kneading: you simply mix and bake. Yellow cornmeal gives it a gentle crunch, tangy buttermilk keeps the crumb moist and mildly tart, and a preheated pan makes the edges wonderfully crisp. It's perfect alongside soups and stews, or with just a drizzle of honey.
- Difficulty
- Very easy
- Prep
- 15 min
- Cook
- 24 min
- Rising or chilling
- 10 min
- Total time
- 49 min
- Method
- Oven-baked
Ingredients
Cornbread batter
Butter for the pan
To serve
Instructions
Step 1
Put a 20 cm square pan coated with to taste unsalted butter into the oven, then preheat the oven to 210 degrees Celsius, letting the pan heat with the oven for about ten minutes. A hot pan sears the bottom and edges of the bread as soon as the batter goes in. The pan is ready when the butter in it bubbles gently and smells nutty.
Step 2
Melt 85 g unsalted butter over low heat, then take it off the heat and let it cool for about five minutes. Butter that is too hot will scramble the eggs when you mix it in. The butter is ready when it is fully liquid and the side of the pan feels just warm.
Step 3
In a large bowl, whisk together 150 g yellow cornmeal, 125 g all-purpose flour, 50 g granulated sugar, 10 g baking powder, 2 g baking soda and 4 g salt. Mixing the dry ingredients first spreads the leaveners evenly, so the bread won't have large holes or bitter spots. The mixture is ready when it is an even pale yellow with no lumps.
Step 4
In another bowl, whisk 100 g eggs with 300 g buttermilk, stir in the melted butter, then pour everything into the dry ingredients and fold gently with a spatula about fifteen times. Mixing lightly keeps the bread tender, since overmixing develops the gluten and makes it chewy. The batter is ready when it is just evenly moistened, still a little lumpy, with no streaks of dry flour.
Step 5
Take out the hot pan and pour in the batter right away; you'll hear a gentle sizzle. Smooth the top and bake at 210 degrees Celsius for about 20 to 25 minutes. The high heat helps the bread rise quickly and gives the top attractive little cracks. The cornbread is done when the top is deep golden, the edges pull away from the pan and a skewer inserted into the center comes out clean.
Step 6
Let the cornbread rest in the pan for about ten minutes, then cut it into nine squares and drizzle 40 g honey over it while it's still warm if you like it sweet. Resting lets the crumb set so it doesn't crumble when you cut it. The cornbread is ready when the cut surfaces are moist and bright yellow and the squares hold their edges.
Equipment
- Oven
- Square pan
- Whisk
- Spatula
- Mixing bowl
- Kitchen scale
- Small saucepan
- Wire cooling rack
Tips
- If you don't have buttermilk, stir a tablespoon of lemon juice into regular milk and let it sit for ten minutes until slightly thickened.
- A cast-iron skillet about 25 cm across gives the crispiest edges; cut the baking time by a few minutes since the batter will be thinner.
- For a savory version, reduce the sugar and mix in grated cheddar cheese and finely chopped jalapeño.
Storage
Wrapped tightly, the cornbread keeps for two days at room temperature or five days in the fridge. It dries out quickly once cool, so warm it in the oven or pan-fry it with a little butter before serving.
Common problems and how to fix them
- The cornbread is dry and crumbles when cut.
- It was baked too long or there wasn't enough liquid. Take it out as soon as a skewer comes out clean, and weigh the buttermilk accurately.
- The cornbread tastes bitter and is unusually dark yellow.
- The baking soda wasn't mixed in evenly or too much was used. Sift the leaveners with the dry ingredients and whisk well before adding the wet ingredients.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
