I found this recipe while hunting for a good cornbread made from scratch that contains butter (not oil). I chose this one on the basis of the reviews and I trust Alex’s recipes. I adjusted the ratio of cornmeal to flour, and reduced the sugar a bit so it’s not quite as sweet and cake-like as some. We loved it and now it’s our family go-to cornbread recipe.
Yield: 8-10 servings
- 1-1/2 cups coursely ground cornmeal
- 1/2 cup all-purpose flour
- 2 T granulated sugar
- 1 tsp. kosher salt
- 2 tsp. BP
- 1/2 tsp. BS
- 1/3 cup whole milk
- 1 cup buttermilk (substitute: combine 1 cup milk + 1 Tbsp. vinegar, let sit 5 minutes)
- 2 eggs, slightly beaten
- 8 Tbsp. unsalted butter, melted
Preheat oven to 425F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, BP, and BS. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 Tbsp. for the skillet later on.
Carefully(!) remove the hot skillet from the oven. Reduce oven temperature to 375F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10-15 minutes and serve.
- In our [48-year-old small] oven, it baked 20 minutes to done. Then, I placed it under the broiler for 2-3 minutes to brown the top. KEEP AN EYE ON IT, or your masterpiece will burn!