Corn Bread

Name: Corn Bread
Total time: 45 min
Yield: 6 to 8 servings
Cuisine: southern
Ingredients: Vegetable oil; 1 1/2 cups cornmeal; 1 teaspoon salt; 1 teaspoon baking powder; 1 3/4 cups buttermilk (or whole milk with a tablespoon or so of lemon juice stirred into it, left to sit for 5 minutes); 2 eggs, beaten; 2 tablespoons unsalted butter, melted

By Sam Sifton

Total Time: 45 minutes
Rating: 4(1,847)
Comments: Read comments

Corn bread goes with chili and in dressing during the holidays. This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both). It’s a basic recipe, made in a cast-iron pan to create a crunchy crust. Keep this recipe on file and make it whenever you need a good sturdy corn bread.

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Ingredients

Yield:6 to 8 servings

Vegetable oil
1½cups cornmeal
1teaspoon salt
1teaspoon baking powder
1¾cups buttermilk (or whole milk with a tablespoon or so of lemon juice stirred into it, left to sit for 5 minutes)
2eggs, beaten
2tablespoons unsalted butter, melted

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat.
Step 2
In a large bowl, sift together the cornmeal, salt and baking powder. In another bowl, whisk together the buttermilk and eggs. Pour the wet ingredients over the dry ingredients, add the melted butter and stir together until just mixed.
Step 3
Remove the hot cast-iron skillet from the oven and pour the batter into it, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 30 to 40 minutes, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.

Ratings

4 out of 5

1,847 user ratings

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Comments

john7 years ago

thank you....there is no sugar!!!!!

Donna7 years ago

very aggravating. I chose this from (the reprint in) the Nov 5, 2017 sunday times to try a cornbread with only corn meal, no flour! but when mixed, it is the thickness of pancake batter. Surely that is not what Sifton meant it to be, judging from his instruction (in that edition, but not on this website) to knock the pan on the counter to even the batter out, suggesting a normal cornbread batter consistancy. I added a cup of flour. Why hasn't this recipe's error been corrected?

Jeff7 years ago

Save a step: use a SELF-RISING flour. We Southerners use Martha White cornmeal. Another secret for 'taller' cornbread, once everything is mixed together, let it sit for 10 minutes or so before putting in the oven. Seems to help it rise some.

Tom1 month ago

Such an easy and simple recipe. To me it is foolproof. Made twice now and it comes out great. The family loves it.

Randall3 months ago

I should have read the reviews. This is a bad recipe. James Beard’s recipe, which includes flour and sugar, is way better

michaluna3 months ago

This was one of the best cornbreads I’ve made and super easy to make! So moist! Only change I made: added 3 TBSP granulated sugar with the flour. Also I forgot to set a timer so I just took it out when it looked done. I turned it out of the pan right away so it wouldn’t contribute to bake.

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