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CORNBREAD

cook:

45 min

Picture for CORNBREAD

2,815,802 views  Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it, a few simple tricks will keep your crumb light and and your crusts crunchy, no matter upon which side of the Mason Dixon Line you lie.

6 Servings

US

original

metric

INGREDIENTS

For the Classic Southern Style Cornbread

For the Classic Southern Style Cornbread

of coarsely ground cornmeal

2 cups of coarsely ground cornmeal

of kosher salt

1 tsp of kosher salt

of baking powder

½ tsp of baking powder

of baking soda

½ tsp of baking soda

large eggs

2 large eggs

of buttermilk

1 ½ cups of buttermilk

of lard

½ cup of lard

For the Delicate Southern Style Cornbread

For the Delicate Southern Style Cornbread

of finely ground cornmeal

2 cups of finely ground cornmeal

of kosher salt

1 tsp of kosher salt

of baking powder

½ tsp of baking powder

of baking soda

½ tsp of baking soda

large eggs

2 large eggs

of buttermilk

1 ½ cups of buttermilk

of lard

½ cup of lard

For the Jalapeño Cheddar Cornbread

For the Jalapeño Cheddar Cornbread

of finely ground cornmeal

5 oz of finely ground cornmeal

of all purpose flour

5 oz of all purpose flour

of baking powder

½ tsp of baking powder

of baking soda

½ tsp of baking soda

of kosher salt

1 tsp of kosher salt

of cayenne pepper

½ tsp of cayenne pepper

of grated cheddar cheese

4 oz of grated cheddar cheese

of fresh corn kernels

½ cup of fresh corn kernels

of buttermilk

1 ½ cups of buttermilk

of honey or sweetener of choice

2 tbsp of honey or sweetener of choice

Jalapeño pepper

Jalapeño pepper

large eggs

2 large eggs

of melted butter

1 stick of melted butter

Honey

Honey

Sea salt

Sea salt

For the Brown Butter Cornbread

For the Brown Butter Cornbread

of finely ground cornmeal

5 oz of finely ground cornmeal

butter, melted

8 tbsp butter, melted

of all purpose flour

5 oz of all purpose flour

of baking powder

½ tsp of baking powder

of baking soda

½ tsp of baking soda

of kosher salt

1 tsp of kosher salt

of sugar

3 tbsp of sugar

of buttermilk

1 ½ cups of buttermilk

large eggs

2 large eggs

Honey

Honey

Sea salt

Sea salt

For the Honey Butter

For the Honey Butter

of honey

¼ cup of honey

of unsalted room temperature butter

2 sticks of unsalted room temperature butter

DIRECTIONS

1.

For the Classic Southern-Style Cornbread

1.

Start out by pouring coarsely ground cornmeal into a mixing bowl. Then, add kosher salt, baking powder, and baking soda. Whisk together accordingly.

of coarsely ground cornmeal

2 cups of coarsely ground cornmeal

of kosher salt

1 tsp of kosher salt

of baking powder

½ tsp of baking powder

of baking soda

½ tsp of baking soda

2.

In a separate mixing bowl, whisk eggs and buttermilk together. Pour your cornmeal mixture into the bowl and whisk everything together. To adjust for texture and consistency, gradually add more cornmeal if needed. Use a spatula to mix together until the batter reaches your desired thickness.

large eggs

2 large eggs

of buttermilk

1 ½ cups of buttermilk

3.

In a cast iron skillet, melt lard over medium flame. When it is melted, without being too hot, add about half of it to your cornbread batter and whisk to combine.

of lard

½ cup of lard

4.

Place the skillet with the remaining lard over medium-high heat until shimmering and very hot for a super crisp crust on the bottom of your cornbread. Carefully dump the batter into the skillet, where it should begin to sizzle. Smooth out the top of the batter and place the skillet into a preheated 425 degree-Fahrenheit oven for about 20 to 25 minutes until set, light brown in the center, and deep golden brown around the edges.

5.

Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving.

6.

For the Delicate Southern-Style Cornbread

1.

Start out by pouring finely ground cornmeal into a mixing bowl. Then, add kosher salt, baking powder, and baking soda. Whisk together accordingly.

of finely ground cornmeal

2 cups of finely ground cornmeal

of kosher salt

1 tsp of kosher salt

of baking powder

½ tsp of baking powder

of baking soda

½ tsp of baking soda

2.

In a separate mixing bowl, whisk eggs and buttermilk together. Pour your cornmeal mixture into the bowl and whisk everything together until you end up with a thin and cake-like batter.

large eggs

2 large eggs

of buttermilk

1 ½ cups of buttermilk

3.

In a cast iron skillet, melt lard over medium flame. When it is melted, without being too hot, add about half of it to your cornbread batter and whisk to combine.

of lard

½ cup of lard

4.

Place the skillet with the remaining lard over medium-high heat until shimmering and very hot for a super crisp crust on the bottom of your cornbread. Carefully dump the batter into the skillet, where it should begin to sizzle. Smooth out the top of the batter and place the skillet into a preheated 425 degree-Fahrenheit oven for about 20 to 25 minutes until set, light brown in the center, and deep golden brown around the edges.

5.

Ensure that the cornbread is cooked by using a toothpick and making sure that there are only a few moist crumbs remaining on the toothpick. Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving while it is still warm.

6.

For the Jalapeño Cheddar Cornbread

1.

In a mixing bowl, combine finely ground cornmeal and all-purpose flour. Add baking powder, baking soda, kosher salt, and cayenne pepper. Whisk together accordingly. Next, add grated cheddar cheese and toss to coat with the dry ingredients so that nothing sticks together.

of finely ground cornmeal

5 oz of finely ground cornmeal

of all purpose flour

5 oz of all purpose flour

of baking powder

½ tsp of baking powder

of baking soda

½ tsp of baking soda

of kosher salt

1 tsp of kosher salt

of cayenne pepper

½ tsp of cayenne pepper

of grated cheddar cheese

4 oz of grated cheddar cheese

2.

Use a food processor to pulse together fresh corn kernels, buttermilk, and honey or sweetener of choice. Then, add jalapeño pepper that is cored and quartered. Give it 6 to 8 pulses until the jalapeño is nicely chopped.

of fresh corn kernels

½ cup of fresh corn kernels

of buttermilk

1 ½ cups of buttermilk

of honey or sweetener of choice

2 tbsp of honey or sweetener of choice

Jalapeño pepper

Jalapeño pepper

3.

Next, add eggs as well as melted butter that is completely cooled off to prevent the eggs from scrambling. Pulse 4 to 5 times to combine.

large eggs

2 large eggs

of melted butter

1 stick of melted butter

4.

Take your mixing bowl of dry ingredients and dig a well in the center. Pour in your wet mixture from the food processor and gently mix together with a paddle. If the batter is over mixed, it can become tough.

5.

Coat a cast iron skillet with butter and carefully add your cornbread batter. Smooth out the top of the batter and garnish with a few slices of jalapeño pepper. Place the skillet into a 425 degree-Fahrenheit oven for 20 to 25 minutes.

Jalapeño pepper

Jalapeño pepper

6.

Ensure that the cornbread is cooked by using a toothpick and making sure that there are only a few moist crumbs remaining on the toothpick. After allowing the cornbread to cool in the skillet for about 5 to 10 minutes, give it a drizzle of honey and brush it on for even coverage to create a shiny and sticky glaze. Then, give it a sprinkling of flaky sea salt.

Honey

Honey

Sea salt

Sea salt

7.

Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving while it is still warm.

8.

For the Brown Butter Cornbread

1.

In a mixing bowl, combine finely ground cornmeal and all-purpose flour. Add baking powder, baking soda, kosher salt, and sugar. Whisk together accordingly.

of finely ground cornmeal

5 oz of finely ground cornmeal

of all purpose flour

5 oz of all purpose flour

of baking powder

½ tsp of baking powder

of baking soda

½ tsp of baking soda

of kosher salt

1 tsp of kosher salt

of sugar

3 tbsp of sugar

2.

In a separate mixing bowl, whisk eggs and buttermilk together.

of buttermilk

1 ½ cups of buttermilk

large eggs

2 large eggs

3.

Melt butter in a cast iron skillet over medium heat while swirling constantly to prevent it from overheating and exploding. Swirl until the milk fats separate and begin to turn brown.

butter, melted

8 tbsp butter, melted

4.

Pour the butter into a heat-proof container and add 2 ice cubes to allow it to cool down rapidly. Give it a little mix for 1 to 2 minutes or until the ice cubes are fully melted.

5.

Combine the butter with the egg and buttermilk mixture and then pour to combine with your dry ingredients. Gently paddle to combine until you end up with a pancake batter consistency.

6.

Using the same cast iron skillet that is still lubed up with the brown butter, add the cornbread batter and smooth it out on the top. Place the skillet into a 425°F oven for 20 to 25 minutes until deep golden brown around the edges.

7.

Ensure that the cornbread is cooked by using a toothpick and making sure that there are only a few moist crumbs remaining on the toothpick. After allowing the cornbread to cool in the skillet for about 5 to 10 minutes, give it a drizzle of honey and brush it on for even coverage to create a shiny and sticky glaze. Then, give it a sprinkling of flaky sea salt.

Honey

Honey

Sea salt

Sea salt

8.

Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving while it is still warm.

9.

For the Honey Butter

1.

In a stand mixer, combine unsalted room-temperature butter with honey. Mix until it is light and fluffy with no lumps remaining.

of unsalted room temperature butter

2 sticks of unsalted room temperature butter

of honey

¼ cup of honey

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