Side Dish: United States – Southern United States – Cast-Iron Skillet Cornbread

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (5 ml) kosher salt
- 1 large egg (about 1 3/4 oz)
- 1 cup (240 ml) buttermilk
- 3 tbsp unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp unsalted butter for the skillet

Show original ingredient measurements

- 1 cup (150 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (5 ml) kosher salt
- 1 large egg (about 50 g)
- 1 cup (240 ml) buttermilk
- 3 tbsp (42 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) unsalted butter for the skillet

Instructions

Gram weights below are shown as approximate US weights.

1. Preheat the oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet in the oven while it heats so the skillet becomes very hot.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, beat the egg lightly, then whisk in the buttermilk, melted butter, and vegetable oil until blended.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; a few small lumps are fine. Do not overmix.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add 1 tbsp unsalted butter to the skillet and swirl to coat the bottom and sides; it should sizzle and melt quickly.
6. Immediately pour the batter into the hot, buttered skillet and smooth the top with a spatula.
7. Bake in the preheated oven for 20–25 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the skillet for 5–10 minutes. Run a knife around the edge, slice into wedges, and serve warm alongside the barbecue spare ribs.

1. Preheat the oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet in the oven while it heats so the skillet becomes very hot.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, beat the egg lightly, then whisk in the buttermilk, melted butter, and vegetable oil until blended.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; a few small lumps are fine. Do not overmix.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add 1 tbsp (14 g) unsalted butter to the skillet and swirl to coat the bottom and sides; it should sizzle and melt quickly.
6. Immediately pour the batter into the hot, buttered skillet and smooth the top with a spatula.
7. Bake in the preheated oven for 20–25 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the skillet for 5–10 minutes. Run a knife around the edge, slice into wedges, and serve warm alongside the barbecue spare ribs.