Cornbread is a favorite food of mine. For years I had always used a cornbread mix, some of which were good. While in culinary school, I learned a few recipes that rock. This recipe is one of them. It calls for coarse cornmeal. I sometimes use regular or plain cornmeal, which gives the cornbread a cake-like texture. You can decide which you like. Also, there is no sugar in this recipe. It is not sweet. If you prefer sweet cornbread, I guess you could add a little sugar. So, here it is:
8 ounces (2½ cups) Anson Mills Antebellum Coarse Yellow Cornmeal
4 oz flour
1.5 tbsp baking powder
1 teaspoon fine sea salt
2 ounces (4 tablespoons) unsalted European-style butter
1 large egg, room temperature, beaten
3 cups buttermilk, room temperature
1 teaspoon cold European-style butter for the pan
- Adjust the oven racks to the lower-middle and upper-middle positions and heat the oven to 425° F. Heat an 8-inch dark steel pan in the oven for 10 minutes while preparing the recipe.
- While the skillet is heating, combine the cornmeal, baking powder, and salt in a large mixing bowl with a whisk.
- Melt the butter in a medium saucepan or microwave. Combine the egg and buttermilk in a mixing bowl, then add the melted butter.
- Pour the wet ingredients into the dry and whisk lightly until smooth. The batter will be fairly thin.
- Add the cold butter to the hot pan and tilt to distribute. Scrape the batter into the pan with a rubber spatula—it should sizzle.
- Immediately place the pans on the lower oven rack and bake for 15-20 minutes. Then, transfer the skillet to the upper rack and continue baking until the cornbread is golden brown and a toothpick inserted into the center comes out clean., 3-5 minutes longer.