Cornbread
Cook Time
20–25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
Makes one 9-inch cornbread
- 1 stick/4 ounces/115g unsalted butter, melted, plus more softened butter for serving
- 1 cup/145g all-purpose flour
- 1 cup/130g coarse cornmeal
- ½ cup/90g packed light brown sugar
- 1 tablespoon/12g baking powder
- 1¼ teaspoons/5g kosher salt
- 1 teaspoon coarsely ground black pepper (optional)
- 2 large eggs
- ¾ cup/170g mayonnaise, sour cream, or a mix of both
- ½ cup/120g buttermilk
- Honey, for serving
- Flaky sea salt, for serving
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Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Spoon a bit (a tablespoon or so) of the melted butter into the bottom of a 9-inch pie plate, cake pan, or cast-iron skillet (any 1-quart/1-liter baking dish). Using a brush or your fingers (I am using my fingers), grease the dish all along the bottom and up the sides.
Step 3
In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, and pepper (if using).
Step 4
In another medium bowl or measuring cup, whisk together the eggs, mayonnaise, and buttermilk.
Step 5
Whisk the wet ingredients into the dry ingredients, but just until combined (a few dry spots/lumps are okay). Add the remaining melted butter to the batter and gently fold until it’s totally incorporated.
Step 6
Pour the batter into the prepared pan, smooth the top, and bake until the edges are deeply browned and crispy and the top is a lovely, sunflower-y golden yellow color (if it cracks, I’m into that), 20–25 minutes.
Step 7
Remove from oven and let cool a few minutes before slicing into. While you wait, if you like, mix some softened butter with a good amount of honey and a healthy pinch of flaky salt. Mix until shiny, glossy, and spreadable and serve with the cornbread.
Step 8
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Chef's notes
Makes one 9-inch cornbread
