Classic American Cornbread
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breads, Cornbread
Ingredients
Scale
- 1 tablespoon bacon drippings or vegetable oil
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar, optional, or 1/3 cup for sweet cornbread
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 1/2 cups buttermilk or soured milk (see note, below)
- 1 large egg, lightly beaten
- 6 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat the oven to 425 F (220 C).
- Add the bacon drippings or oil to a well-seasoned 10-inch iron skillet and place it in the oven. There should be enough melted drippings or oil to coat the bottom of the pan. Alternatively, heat the pan with the drippings or oil on the stovetop over medium heat.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
- In a separate medium-sized bowl, whisk together the buttermilk or soured milk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Add the melted butter and stir until the batter is well blended.
- Carefully remove the hot skillet from the oven to a rack and brush the hot oil over the sides of the skillet.
- Pour the cornbread batter into the hot skillet, spreading it evenly. The hot skillet will help create a crisp and flavorful crust on the bottom and sides of the cornbread.
- Bake for 18 to 22 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove the skillet to a rack and let the cornbread to cool for at least 10 minutes before slicing and serving.
Notes
To make soured milk, add 1 1/2 tablespoons of white vinegar to a 2-cup liquid measuring cup. Add milk to make 1 1/2 cups (12 ounces). Stir and let stand for 5 to 10 minutes.
Find it online: https://classic-recipes.com/classic-american-cornbread/