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New Year's Southern Style: The Cornbread
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Yield: 8 servings
Yes, I know...southern cornbread is typically all corn/no flour, and if you prefer that version, here it is. But this is the one I've been making on New Year's Day for decades and I'm sticking with it.Photo by Lynne Calamia
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- 1 cup white cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- 2 large eggs
- 1/3 cup vegetable oil, plus more for oiling the pan
- 1 1/4 cups low-fat buttermilk
Specialized Hardware
9-inch Cast-iron skillet
Instant read digital thermometer
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Yield: 8 servings
Procedure
- Heat the oven to 400℉ with a rack in the middle position. Lube the interior of an 8 or 9-inch cast iron skillet with about 2 teaspoons of oil and wipe out excess with a paper towel, being careful to wipe all the way up the sides. Park the skillet in the oven for 30 minutes.
- Meanwhile, whisk the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl. Whisk the eggs, vegetable oil, and buttermilk in a second bowl then add the egg mixture to the cornmeal mixture and fold with a silicone spatula until it just comes together. (See note)
- Remove the skillet from the oven and carefully pour the batter in, smoothing the top with a spatula. Bake for 25 minutes or until golden brown. The interior temp should be between 200℉-205℉.
- Remove the cornbread to cool on the stovetop, trivet, or cooling rack for 5 minutes before turning it out of the pan onto a cutting board. Slice (I prefer a serrated bread knife), and serve with plenty of quality butter.
Note: Those of you who recognize this as the "muffin method," pat yourself on the back...but not with the spatula.
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