This delicious cornbread combines stone-ground white hominy grits and yellow cornmeal for a rich, authentic flavor. It’s a quick and simple recipe that yields a tender crumb with a crispy golden crust, perfect for any meal. Using common pantry ingredients, you can easily whip up this Southern classic in no time.
Recipe Ingredients
- 1/2 cup plus 1 tablespoon stone-ground white hominy grits
- 1 1/2 cups plus 1 1/2 tablespoons stone-ground yellow cornmeal
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 2 1/2 cups low-fat buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, cubed
How To Make Alton Brown All-Corn Cornbread
- Preheat the oven & heat the skillet: Adjust an oven rack to the lower-middle position and place a 10-inch (25cm) cast iron skillet on the rack. Set the oven to 230°C (450°F).
- Grind the grits: Blend the grits on high speed for 30 seconds in a blender until finely ground. Transfer to a large bowl and mix with the cornmeal, baking powder, salt, and baking soda.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk and eggs until well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes.
- Melt the butter & prepare the skillet: Carefully pull out the hot skillet from the oven and swirl the cubed butter around until fully melted, ensuring the bottom and sides are well-greased.
- Bake the cornbread: Pour the batter into the skillet and gently jiggle it to distribute evenly. Bake for 25 minutes, or until golden brown and springy to the touch. An instant-read thermometer should read 93–96°C (200–205°F) in the center.
- Cool & serve: Remove from the oven and let it cool for at least 10 minutes before slicing. Enjoy warm with butter and a glass of buttermilk!
Recipe Tips
- Use fresh, stone-ground cornmeal: Freshly ground cornmeal provides better flavor and texture. If possible, purchase from a local mill or store it in the freezer to maintain freshness.
- Preheat the cast iron skillet: Heating the skillet in the oven ensures a crispy crust. Be cautious when handling the hot skillet.
- Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can result in a tough cornbread.
- Let the batter rest: Allowing the batter to sit for 5 minutes before baking helps hydrate the cornmeal, leading to a moist crumb.
- Check for doneness with a thermometer: An instant-read thermometer should read 200–205°F (93–96°C) in the center to ensure the cornbread is fully baked.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 1 week.
- Freeze: After cooling, wrap the cornbread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, transfer the cornbread to the refrigerator overnight.
- Reheat: Heat a skillet over low heat. Add a small amount of butter or oil. Place the cornbread slice in the skillet and cover. Warm for 2–3 minutes on each side or until heated through.
Nutrition Facts
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 400mg
- Potassium: 150mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 5g
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Alton Brown All-Corn Cornbread
Description
This delicious cornbread combines stone-ground white hominy grits and yellow cornmeal for a rich, authentic flavor. It’s a quick and simple recipe that yields a tender crumb with a crispy golden crust, perfect for any meal. Using common pantry ingredients, you can easily whip up this Southern classic in no time.
Ingredients
Instructions
- Preheat the oven & heat the skillet: Adjust an oven rack to the lower-middle position and place a 10-inch (25cm) cast iron skillet on the rack. Set the oven to 230°C (450°F).
- Grind the grits: Blend the grits on high speed for 30 seconds in a blender until finely ground. Transfer to a large bowl and mix with the cornmeal, baking powder, salt, and baking soda.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk and eggs until well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until smooth. Let the batter rest for 5 minutes.
- Melt the butter & prepare the skillet: Carefully pull out the hot skillet from the oven and swirl the cubed butter around until fully melted, ensuring the bottom and sides are well-greased.
- Bake the cornbread: Pour the batter into the skillet and gently jiggle it to distribute evenly. Bake for 25 minutes, or until golden brown and springy to the touch. An instant-read thermometer should read 93–96°C (200–205°F) in the center.
- Cool & serve: Remove from the oven and let it cool for at least 10 minutes before slicing. Enjoy warm with butter and a glass of buttermilk!
Notes
- Use fresh, stone-ground cornmeal: Freshly ground cornmeal provides better flavor and texture. If possible, purchase from a local mill or store it in the freezer to maintain freshness.
Preheat the cast iron skillet: Heating the skillet in the oven ensures a crispy crust. Be cautious when handling the hot skillet.
Don’t overmix the batter: Mix the wet and dry ingredients until just combined. Overmixing can result in a tough cornbread.
Let the batter rest: Allowing the batter to sit for 5 minutes before baking helps hydrate the cornmeal, leading to a moist crumb.
Check for doneness with a thermometer: An instant-read thermometer should read 200–205°F (93–96°C) in the center to ensure the cornbread is fully baked.
Alton Brown All-Corn Cornbread
