Cornbread Recipe (Made in a Skillet)

Best cornbread recipe, ever. There, I said it. I’ve tried so many recipes, but in my humble opinion, this is the best one I’ve ever made. It’s ever so slightly sweet, so buttery, with the most incredible crumb!

I wanted to make cornbread the other day, but I had yet to find a really fabulous cornbread recipe I can use over and over again.

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I made a cornbread recipe without sugar once, and hated it. I made cornbread with too much sugar once, and hated it. Another time, it turned out so crumbly I couldn’t even cut a piece without it falling apart. Big, fat, FAIL.

However, serendipity stepped in the other day when I stumbled upon fellow LA food blogger, Lynne’s cornbread recipe on Cook and Be Merry.  Can I just say that it was absolutely perfect? It had just the right amount of sweetness and saltiness. As you can see from the photos, it also held together beautifully, and the crumb! Heaven!

This is the only cornbread recipe I will be using for the rest of my life! I have since adapted it to make this apple variation, too.

Cornbread Apple Loaf

NB: I make Lynne’s cornbread recipe as the directions specified, except I omit the 1/4 cup of butter for the cast iron skillet before pouring in the batter. Instead, I take about 1 1/2 tbsp of butter from the half cup which goes into the batter, and use that for the cast iron pan. It’s still very buttery and delicious this way!

Needless to say, this cornbread disappeared as quickly as I had made it. My parents’ honey (from their own bees) was the perfect accompaniment to this treat.

Here is Lynne’s best cornbread recipe. Also, in case you don’t have one, here’s the 10″ cast iron pan on Amazon.

GLUTEN FREE DIRECTIONS: simply substitute gluten-free all purpose flour instead of wheat flour (I’ve made it several times for celiac friends and they love it, too!)

Cornbread Recipe, Best Ever

slightly adapted from Cook and Be Merry                         serves 8

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Ingredients

• cornmeal
• all-purpose flour (for gluten free: use a gf baking mix)
• sugar
• baking powder
• baking soda
• Diamond Kosher salt
• egg
• buttermilk
• salted butter

Special equipment: 10″ cast iron skillet

Oven temp 450˚ F (232˚ C)

Directions

1. Before beginning to mix the cornbread, put the cast iron skillet in the oven and preheat to 450˚ F (232˚ C).
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt together.
3. In a smaller bowl, mix the egg, buttermilk and ½ cup melted butter (setting aside the 1 1/2 Tbsp from this amount.)
4. Take the cast iron pan out of the oven once it comes to temperature.
5. Quickly, add the buttermilk mixture to the dry ingredients in the large bowl, and mix well.
6. Put the 1 1/2 Tbsp of reserved butter in the hot pan and swirl to coat the bottom.
7. Pour the cornmeal batter into the cast iron skillet and put into the middle rack of the oven.

Bake for approximately 17 minutes, or until tester comes out clean.

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The Best Cornbread I've Ever Made (Gluten Free Recipe, too)

Yield: 8

Prep Time: 10 minutes

Bake Time: 17 minutes

Total Time: 27 minutes

A buttery, tasty and slightly sweet cornbread that everyone will love.

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Ingredients

• 1 ½ cups (250 g) yellow cornmeal
• ½ cup (67 g) all purpose flour (for gluten free, use a gf baking mix)
• ¼ cup (60 g) sugar
• ½ tsp baking powder
• ½ tsp baking soda
• 1/2 tsp Diamond Kosher salt
• 1 egg, beaten
• 12 oz (355 ml) buttermilk
• ½ cup (340 g) salted butter, melted in a small bowl, cooled slightly (1 1/2 Tbsp. from the butter set aside before melting

Instructions

Special equipment: 10" cast iron skillet

Oven temp 450˚ F (232˚ C)

1. Before beginning to mix the cornbread, put the cast iron skillet in the oven and preheat to 450˚ F (232˚ C).
2. In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda and salt together.
3. In a smaller bowl, mix the egg, buttermilk and ½ cup melted butter (setting aside the 1 1/2 Tbsp from this amount.)
4. Take the cast iron pan out of the oven once it comes to temperature.
5. Quickly, add the buttermilk mixture to the dry ingredients in the large bowl, and mix well.
6. Put the 1 1/2 Tbsp of reserved butter in the hot pan and swirl to coat the bottom.
7. Pour the cornmeal batter into the cast iron skillet and put into the middle rack of the oven.
8. Bake for approximately 17 minutes or until cooked through and starting to brown.

Notes

Gluten free: exchange gluten free flour on a 1:1 ratio.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 27mgSodium: 216mgCarbohydrates: 24gFiber: 2gSugar: 0gProtein: 3g

Nutrition information is only estimated.

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