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Wedge of cornbread showing tender golden crumb inside

Thanksgiving Cornbread

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 10 servings
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups medium or fine cornmeal 175g
  • 1 cup all-purpose flour 125g
  • 2 to 4 tablespoons sugar 2 for Southern, 4 for Northern style
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 1/4 cups buttermilk 300ml
  • 1/3 cup butter, melted 75g, plus 1 tbsp for the pan
  • 2 large eggs
  • 2 tablespoons honey or maple syrup

Equipment

  • 10-inch cast-iron skillet
  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Preheat the skillet
  1. Put a 10-inch cast-iron skillet in the oven and heat to 400F (200C). Let it heat for at least 10 minutes.
Mix dry ingredients
  1. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Mix wet ingredients
  1. Whisk the buttermilk, melted butter, eggs and honey in a separate container.
Combine
  1. Pour the wet into the dry and stir until just combined. A few lumps are fine; do not overmix.
Bake
  1. Pull the hot skillet out, add the tablespoon of butter and swirl to coat. Pour in the batter — it should sizzle. Bake 20 to 25 minutes until golden and a skewer comes out clean.
Serve
  1. Cool 10 minutes, then turn out or cut in the pan. Serve warm with butter and honey.

Notes

The whole thing comes down to the hot skillet. If the batter does not sizzle when it hits the pan, the edges will not crisp. Preheat the skillet, add the butter, and pour immediately.