← Nouns Cooking · American

Ingredients

• 60 g butter (or bacon fat), divided
• 240 g cornmeal (fine or medium; quick polenta works)
• 60 g plain flour
• 1 tsp Baking powder
• ½ tsp Bicarbonate of soda
• ¾ tsp Salt
• 2 tbsp Sugar (optional)
• 2 large eggs
• 360 ml Buttermilk

Method

1. Put 2 tbsp of the butter in a 23–25 cm cast-iron skillet, set it in the oven and heat the oven to 220°C (425°F) for about 10 min, so the pan gets really hot. Melt the rest of the butter.
2. Whisk the cornmeal, flour, baking powder, baking soda, salt and sugar (if using) in a bowl.
3. In another bowl, whisk the eggs and buttermilk, then whisk in the melted butter. Pour into the dry ingredients and stir until just combined.
4. Carefully take out the hot skillet, swirl the sizzling fat to coat the sides and pour in the batter; it should sizzle around the edges.
5. Bake for 20–25 min, until golden brown and a skewer pushed into the centre comes out clean.
6. Cool in the pan for 5 min, then cut into wedges and serve warm with butter.

Tips

• Southern cooks often skip the sugar, while Northern cornbread is sweeter; add up to 50 g if you like it cakey.
• Use oven gloves the whole time: a cast-iron handle stays dangerously hot.
• Use butter, not bacon fat, to keep it vegetarian.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking RecipeTin Eats