This experiment in Cornbread turned out to be everything I wanted it to be: a little bit sweet, tender and moist, with bits of golden corn and a crisp, crackly edge. I like to use my grandmother’s deep 10″ cast iron skillet (aka dutch oven), but a pre-heated baking pan will work just fine.
- 1 cup all purpose flour
- 1 cup fine cornmeal, preferably white
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1 – 8.5 oz. can cream-style corn
- 1/2 cup buttermilk
- 1/4 cup melted butter, salted
- 1 tablespoon butter, for skillet (alternately, you may use 1 tablespoon bacon grease)
1. Place a deep 10″ oven-proof skillet, cake pan, or an 8-inch square metal baking pan* (see note) on center rack of oven, and preheat to 400 degrees F.
2. In a large bowl combine dry ingredients and stir with a whisk to combine. In a medium bowl combine egg, creamed corn, buttermilk, and melted butter. Whisk to combine. Pour wet ingredients into dry ingredients and stir just until moistened.
3. Remove hot skillet or baking dish from oven and add 1 tablespoon of butter. Once the butter has melted, swirl to evenly coat bottom and 1 inch up the sides of pan. Immediately pour in batter. Spread evenly with a rubber spatula and bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cut into wedges or squares and serve warm.
*Glass or ceramic baking dishes may crack when cool batter is added to a hot dish.