Baseboard page divider


Course: Breads
Keyword: All-Corn Cornbread, Gluten-Free, Grits, Sides, Southern

All-Corn Cornbread

ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
Yield: 6 to 8 servings
Here it is at last: Polenta and grits together in the best cornbread you're likely to meet.
This recipe first appeared on Season 1 of Good Eats: Reloaded.
Photo by Lynne Calamia
Read More
Read Less


  • 1/2 cup plus 1 tablespoon stone-ground white hominy grits
  • 1 1/2 cups plus 1 1/2 tablespoons stone-ground yellow cornmeal
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups low-fat buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, cubed

Specialized Hardware

Digital kitchen scale
10-inch cast-iron skillet
ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
Yield: 6 to 8 servings


  • Adjust an oven rack to the lower-middle position. Place a 10-inch cast iron skillet on this rack, then crank the oven to 450°F.
  • Spin the grits in the carafe of a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking soda. Set aside.
  • In a separate bowl or large measuring cup, thoroughly combine the buttermilk and eggs. Add the wet mixture to the dry mixture and whisk smooth. Set aside for 5 minutes.
  • Open the oven and pull out the skillet. Swirl the butter around the bottom and sides of the skillet to both melt the butter and grease the skillet, then quickly pour the batter into the pan. Jiggle the skillet to evenly distribute the batter, then place back on the lower middle rack of the oven.
  • Bake until the cornbread is golden brown and springs back when touched, 25 minutes. An instant-read thermometer should read 200 to 205°F at the center.
  • Remove from the oven and cool for at least 10 minutes. Consume hot with butter and a glass of cold buttermilk on the side.
Baseboard page divider