Baking
Easy Cornbread Recipe with Crisp Golden Edges
Beginner-friendlyshared by Nibblore Kitchen
This quick homemade cornbread has a crisp, buttery crust and a tender crumb with just a touch of sweetness. Baking it in a preheated skillet creates deeply golden edges, while buttermilk keeps the center moist. Serve it warm with chili, barbecue, or a simple bowl of soup. • Room-temperature buttermilk and eggs blend more readily and help the cornbread rise evenly. • Once the wet and dry ingredients meet, mix only until combined; overmixing can make the crumb tough. • For the crispest crust, pour the batter into the skillet while the butter is still sizzling. • Measure flour by spooning it into the cup and leveling it rather than scooping directly from the bag. • If you do not have buttermilk, stir 1 tablespoon lemon juice into enough whole milk to make 1 1/4 cups; rest for 10 minutes before using. • A well-greased 9-inch square metal baking pan may replace the skillet; preheat the empty pan for 5 minutes and begin checking for doneness at 18 minutes. • For a less sweet cornbread, omit the honey without changing the other ingredients. Cool completely, then store airtight at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual wedges tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for 8 to 10 minutes, or microwave a wedge for 15 to 25 seconds.
Ingredients
- 1 cupfinely ground yellow cornmeal
- 1 cupall-purpose flour
- 2 tablespoonsgranulated sugar
- 2 teaspoonsbaking powder
- 1/2 teaspoonbaking soda
- 3/4 teaspoonfine salt
- 1 1/4 cupswell-shaken buttermilk, at room temperature
- 2large eggs, at room temperature
- 5 tablespoonsunsalted butter, divided
- 1 tablespoonhoney
Instructions
- 1Place a 10-inch cast-iron skillet on the middle oven rack and preheat the oven to 425°F (220°C) for at least 15 minutes. Meanwhile, melt 4 tablespoons of the butter and let it cool for 5 minutes.
- 2Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined and free of lumps.
- 3In a separate medium bowl, whisk the buttermilk, eggs, honey, and cooled melted butter until smooth.
- 4Pour the wet mixture into the dry ingredients. Fold gently with a flexible spatula just until no dry flour remains; a few small lumps are fine. Do not overmix.
- 5Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon butter and swirl it around the bottom and sides until melted. Immediately scrape the batter into the skillet and spread it evenly.
- 6Bake at 425°F (220°C) for 18 to 22 minutes, until the top is golden, the edges pull slightly from the skillet, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 7Cool in the skillet for 10 minutes. Cut into 8 wedges and serve warm.