All-Corn Cornbread

Name: All-Corn Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: ½ cup White Hominy Grits (1/2 cup plus 1 tablespoon stone-ground white hominy grits); 1 ½ cup Cornmeal (1 1/2 cups plus 1 1/2 tablespoons stone-ground yellow cornmeal); 2 tsp Baking Powder (2 teaspoons baking powder); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 2 ½ cup Buttermilk (2 1/2 cups low-fat buttermilk); 2 pieces Egg (2 large eggs); 3 tbsp Unsalted Butter (3 tablespoons unsalted butter, cubed)

A savory cornbread made with stone-ground hominy grits and yellow cornmeal, baked in a hot cast iron skillet for a golden, crispy crust.

45 minAmerican

Servings6

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Vegetarian
Pescatarian
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Steps

1Adjust 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.
2Spin 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.
3In 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.
4Open 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.
5Bake 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.
6Remove from the oven and cool for at least 10 minutes. Consume hot with butter and a glass of cold buttermilk on the side.