This delicious Southern-style cornbread is a quick and simple recipe that yields a moist, tender crumb with a golden, crispy crust. By combining common pantry ingredients like cornmeal, flour, and buttermilk, you can whip up this versatile bread in no time. Perfect as a side for hearty stews or enjoyed on its own with a pat of butter.
Recipe Ingredients
- 1 cup white cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon kosher salt
- 2 large eggs
- 1/3 cup vegetable oil, plus more for oiling the pan
- 1 1/4 cups low-fat buttermilk
How To Make Alton Brown New Year’s Southern Style: The Cornbread
- Preheat the oven & prepare the skillet: Heat the oven to 200°C | 400°F, placing a rack in the middle. Coat the inside of an 8-inch or 9-inch (20cm–23cm) cast iron skillet with about 2 teaspoons of oil, wiping out the excess with a paper towel. Place the skillet in the oven for 30 minutes to heat up.
- Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- Mix the wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and buttermilk until smooth.
- Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold with a silicone spatula until just combined—do not overmix!
- Bake the cornbread: Carefully remove the hot skillet from the oven and immediately pour in the batter, smoothing the top with a spatula. Bake for 25 minutes, or until the top is golden brown and the center reaches an internal temperature of 93°C–96°C | 200°F–205°F.
- Cool & serve: Let the cornbread cool in the pan for 5 minutes before turning it out onto a cutting board. Slice with a serrated knife and serve warm with plenty of quality butter.
Recipe Tips
- Preheat the skillet: Heating your cast iron skillet in the oven before adding the batter ensures a crispy, golden crust.
- Use fresh ingredients: Ensure your baking powder and cornmeal are fresh for optimal rise and flavor.
- Don’t overmix: Gently fold wet and dry ingredients until just combined to keep the cornbread tender.
- Test for doneness: Use an instant-read thermometer; the internal temperature should be between 200°F–205°F (93°C–96°C).
- Let it rest: Allow the cornbread to cool for 5 minutes before slicing to maintain its structure.
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 before storing in the refrigerator. Consume within 3–4 days.
- Freeze: After cooling, wrap the cornbread tightly in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight or let it sit at room temperature for a few hours.
- Reheat: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil, then place the cornbread slice in the skillet. Cook for 2–3 minutes per side, or until warmed through and slightly crispy.
Nutrition Facts:
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 400mg
- Potassium: 80mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 4g
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Alton Brown New Year’s Southern Style: The Cornbread
Description
This delicious Southern-style cornbread is a quick and simple recipe that yields a moist, tender crumb with a golden, crispy crust. By combining common pantry ingredients like cornmeal, flour, and buttermilk, you can whip up this versatile bread in no time. Perfect as a side for hearty stews or enjoyed on its own with a pat of butter.
Ingredients
Instructions
- Preheat the oven & prepare the skillet: Heat the oven to 200°C | 400°F, placing a rack in the middle. Coat the inside of an 8-inch or 9-inch (20cm–23cm) cast iron skillet with about 2 teaspoons of oil, wiping out the excess with a paper towel. Place the skillet in the oven for 30 minutes to heat up.
- Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- Mix the wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and buttermilk until smooth.
- Combine the wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold with a silicone spatula until just combined—do not overmix!
- Bake the cornbread: Carefully remove the hot skillet from the oven and immediately pour in the batter, smoothing the top with a spatula. Bake for 25 minutes, or until the top is golden brown and the center reaches an internal temperature of 93°C–96°C | 200°F–205°F.
- Cool & serve: Let the cornbread cool in the pan for 5 minutes before turning it out onto a cutting board. Slice with a serrated knife and serve warm with plenty of quality butter.
Notes
- Preheat the skillet: Heating your cast iron skillet in the oven before adding the batter ensures a crispy, golden crust.
Use fresh ingredients: Ensure your baking powder and cornmeal are fresh for optimal rise and flavor.
Don’t overmix: Gently fold wet and dry ingredients until just combined to keep the cornbread tender.
Test for doneness: Use an instant-read thermometer; the internal temperature should be between 200°F–205°F (93°C–96°C).
Let it rest: Allow the cornbread to cool for 5 minutes before slicing to maintain its structure.
Alton Brown New Year’s Southern Style: The Cornbread
