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

All-Corn Cornbread

All-Corn Cornbread from Good Eats: Reloaded
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 6 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.
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  • 1/2 cup plus 1 1/2 tablespoons stone-ground hominy grits
  • 1 3/4 cup plus 1 tablespoon stone-ground yellow cornmeal
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 cups low-fat buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter, cubed

Specialized Hardware

  • 10-inch cast-iron skillet
  • Blender
  • Digital instant-read thermometer
All-Corn Cornbread from Good Eats: Reloaded
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 6 servings

Procedure

  • 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.
  • 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 dump the butter into the bowl of batter. Stir to combine, 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 to 30 minutes. An instant-read thermometer should read 200 to 205°F at the center.
  • Remove from the oven and immediately invert the cornbread onto a rack to cool for at least 10 minutes. Consume hot with butter and a glass of cold buttermilk on the side.
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