Recipe: Cornbread
There are few things more disappointing than less-than-stellar cornbread. We’ve all wept over pale, crispless wedges, dry as dust or dense as hardtack. On the other hand, the right texture and a golden crust can make a meal, elevating chili night to a celebration.
Cornbread recipes tend to spur controversy. But we’re in Texas, and we’re not known to shy away from conflict. We all should agree on one thing, though: A skillet is the only satisfactory baking implement. To ensure a golden-crusted cornbread every time, preheat the skillet with a luxurious lining of butter.
This recipe uses buttermilk for a rich, tangy flavor and added moisture. And it’s worth taking the extra step to brown the butter for the toasty flavor notes, but we also use a neutral oil for even more crumb softness.
There’s just enough honey in the batter to help caramelize the edges and achieve a crackly top, but we’ll indulge sweet-toothed fans with tips for whipped mesquite honey butter on the side. Those who want savoriness and spice have the option of bulking up the base with jalapeño peppers and grated sharp cheddar. The result is a delightfully crumbly cornbread with a picture-perfect crust that will make itself at home on your autumn table.
Makes one 10-inch skillet
Ingredients
- 1/4 cup unsalted butter (plus 1 tablespoon to grease the skillet)
- 1 cup all-purpose flour
- 1 cup fine yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk
- 1/3 cup mesquite honey
- 2 large eggs
- 1/4 cup neutral oil (e.g., canola, vegetable, avocado, etc.)
- 1/2 cup diced fresh, canned, or pickled jalapeño peppers (optional)
- 1/2 – 2/3 cup grated sharp cheddar (optional)
Method
Step 1
Preheat oven to 400 F.
Step 2
In a small pan over medium heat, melt butter until it begins to brown. (It will turn a slightly darker color and foam.) Be careful not to burn. Remove from heat and cool.
Step 3
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt. In a separate medium-sized bowl, whisk together buttermilk, honey, eggs, oil, and cooled browned butter.
Step 4
Slowly incorporate the wet mixture into the dry mixture until just combined. If desired, stir in the jalapeño peppers and cheese. Do not overmix.
Step 5
Thoroughly coat the bottom and sides of a 10-inch cast-iron skillet with butter. Place the skillet in the preheated oven for 4–5 minutes.
Step 6
Remove the skillet from the oven and pour the cornbread mixture into the heated skillet. (This heating kick-starts the cooking process once the batter hits the metal, ensuring the crispiest golden crust.) Place the skillet back in the oven and bake for 22–25 minutes, or until the top crackles and a toothpick inserted in the center comes out clean.
Step 7
Remove from oven, cool for 10 minutes, and serve.
Add Whipped Mesquite Honey Butter
Using an electric mixer, whip 1/2 cup softened unsalted butter until fluffy. Add 1/4 – 1/3 cup mesquite honey and a pinch of fine sea salt. Whip to incorporate. Store at room temperature for 2 days. If you refrigerate, you will need to re-whip the butter once it softens.
Serve this cornbread at Thanksgiving and it’ll be the star of the show, but here are a few more autumnal side dishes worth trying.
