Cornbread

Name: Cornbread
Yield: 9
Cuisine: American
Ingredients: 1 stick Unsalted Butter (1 stick/4 ounces/115g unsalted butter, melted, plus more softened butter for serving); 1 cup All-Purpose Flour (1 cup/145g all-purpose flour); 1 cup Cornmeal (1 cup/130g coarse cornmeal); ½ cup Light Brown Sugar (½ cup/90g packed light brown sugar); 1 tbsp Baking Powder (1 tablespoon/12g baking powder); 1 ¼ tsp Kosher Salt (1¼ teaspoons/5g kosher salt); 1 tsp Black Pepper (1 teaspoon coarsely ground black pepper (optional)) — optional; 2 pieces Egg (2 large eggs); ¾ cup Mayonnaise (¾ cup/170g mayonnaise, sour cream, or a mix of both); ½ cup Buttermilk (½ cup/120g buttermilk); 0 pieces Honey (Honey, for serving) — optional; 0 pieces Sea Salt (Flaky sea salt, for serving) — optional

A classic American cornbread made with cornmeal, all-purpose flour, brown sugar, and a wet mixture of eggs, mayonnaise, and buttermilk, baked in a skillet or pan until golden and crispy-edged.

American

Servings9

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Pescatarian
Halal

Steps

1Preheat the oven to 400°F.
2Spoon a bit (a tablespoon or so) of the melted butter into the bottom of a 9-inch pie plate, cake pan, or cast-iron skillet (any 1-quart/1-liter baking dish). Using a brush or your fingers (I am using my fingers), grease the dish all along the bottom and up the sides.
3In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, and pepper (if using).
4In another medium bowl or measuring cup, whisk together the eggs, mayonnaise, and buttermilk.
5Whisk the wet ingredients into the dry ingredients, but just until combined (a few dry spots/lumps are okay). Add the remaining melted butter to the batter and gently fold until it’s totally incorporated.
6Pour the batter into the prepared pan, smooth the top, and bake until the edges are deeply browned and crispy and the top is a lovely, sunflower-y golden yellow color (if it cracks, I’m into that), 20–25 minutes.
7Remove from oven and let cool a few minutes before slicing into. While you wait, if you like, mix some softened butter with a good amount of honey and a healthy pinch of flaky salt. Mix until shiny, glossy, and spreadable and serve with the cornbread.