Corn Bread
Our Corn Bread delivers a rich, golden-brown crust with a slightly glossy finish, exhibiting hints of crispness particularly around the edges, achieved by baking in a preheated cast iron skillet for unparalleled texture.This recipe creates a comforting foundation of earthy, subtly sweet cornmeal, deeply enriched by the creamy tang of buttermilk and sour cream, providing a harmonious balance of savory depth with a hint of inherent sweetness.
Servings: 4 people
Calories: 521kcal
Ingredients
Main Ingredients
- 1 cup Yellow Cornmeal For that authentic 'Pretzel and Me' texture, use a medium-ground yellow cornmeal.
- 1/2 cup All-Purpose Flour Provides structure and tenderness to the crumb.
- 2 tbsp Granulated Sugar Adds a subtle sweetness that balances the cornmeal's earthiness.
- 1 tbsp Baking Powder Ensures a good rise for a tender texture.
- 1/2 tsp Baking Soda Reacts with the buttermilk and sour cream for additional lift and lightness.
- 1/2 tsp Salt Enhances all the flavors in the cornbread.
- 1 large Egg Binds the ingredients and adds richness.
- 1 cup Buttermilk Essential for reacting with baking soda, providing lift and a delicate tang.
- 1/4 cup Sour Cream Full-fat sour cream adds superior richness and tang, ensuring a moist crumb.
- 1/2 cup Unsalted Butter Melted, plus extra for the skillet. Don't skimp on quality butter; it's key to the pervasive richness and crisp crust.
Instructions
- Step 1: Preheat your oven to 400°F (200°C) with a 9-inch cast iron skillet placed inside. In a large mixing bowl, whisk together the 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate medium bowl, whisk together the 1 large egg, 1 cup buttermilk, 1/4 cup sour cream, and 1/2 cup melted unsalted butter, ensuring the wet ingredients are thoroughly combined.
- Step 2: Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of unsalted butter to the hot skillet, swirling to coat the entire bottom and sides. Immediately pour the wet ingredient mixture into the dry ingredients and stir with a spatula or wooden spoon just until combined; be careful not to overmix. Pour the batter into the hot, buttered cast iron skillet. This method helps achieve the Rustic and comforting presentation seen in our photo, where the cornbread is presented in a classic cast iron skillet on a warm wooden surface, fostering an inviting glow.
- Step 3: Place the skillet back into the preheated oven and bake for 20-25 minutes. The cornbread is perfectly baked when it achieves the rich golden amber (cornbread crust) on its exterior, mirroring the exemplary golden-brown crust with a slightly glossy finish seen in our visual reference. The interior should be a sunny golden yellow (cornbread interior), and a wooden skewer inserted into the center should come out clean, indicating a moist and tender crumb, as noted in culinary observations.
- Step 4: Once baked, carefully remove the skillet from the oven and let the cornbread cool in the skillet for 5-10 minutes on a warm oak brown (wooden surface) trivet before slicing. This resting period allows the crumb to set and enhances the pervasive buttery richness, delivering a comforting foundation of earthy, subtly sweet cornmeal that balances savory depth with a hint of inherent sweetness, hitting our nostalgic warmth goal.
- Step 5: For the best presentation, serve directly from the cast iron skillet. You may choose to plate with elements like a honey jar and stacked plates in the background, softly blurred, as seen in our hero photo, to emphasize its rustic charm and inviting glow.
Nutrition
Calories: 521kcal | Carbohydrates: 51g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 836mg | Potassium: 269mg | Fiber: 4g | Sugar: 10g | Vitamin A: 965IU | Vitamin C: 0.1mg | Calcium: 279mg | Iron: 3mg