Equipment
Ingredients
Dry Ingredients
- 130 g yellow cornmeal, fine or medium ground
- 130 g all-purpose flour
- 50 g granulated sugar
- 12 g baking powder
- 3 g baking soda
- 4 g kosher salt
Wet Ingredients
- 240 ml buttermilk, room temperature
- 115 g unsalted butter, melted and cooled slightly
- 2 eggs, room temperature
For the Pan
- 14 g unsalted butter, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 306 kcal
- Protein
- 6 g
- Carbohydrates
- 37 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 8 g
- Sodium
- 529 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 82 mg
- Potassium
- 131 mg
- Calcium
- 138 mg
- Iron
- 1.7 mg
- Magnesium
- 50 mg
- Phosphorus
- 184 mg
- Zinc
- 1.0 mg
- Vitamin A
- 138 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.2 mg
- Folate
- 12 mcg
- Water
- 41 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the 20cm cast iron skillet in the oven and preheat to 200C/400F.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly distributed.
In a medium mixing bowl, whisk the room temperature buttermilk and eggs until completely smooth.
Gradually stream the melted butter into the buttermilk mixture while whisking constantly to ensure an even emulsion and to prevent the butter from solidifying.
Pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the mixture gently until just combined. A few small lumps are perfectly acceptable.
Carefully remove the hot skillet from the oven. Add the 14 grams of butter for the pan, swirling it around until melted to coat the bottom and sides evenly.
Pour the batter into the hot skillet. The edges should sizzle upon contact. Return the skillet to the oven and bake at 200C/400F for 20 to 25 minutes.
Remove the cornbread from the oven and allow it to rest in the skillet for 10 minutes before slicing and serving.
Chef's Notes
- Preheating the cast iron skillet is non-negotiable for achieving a crisp, golden brown crust that provides a satisfying textural contrast to the tender interior.
- Using room temperature buttermilk and eggs is crucial. Cold ingredients will cause the melted butter to seize up, creating uneven pockets of fat in your baked bread.
- For a slightly more hydrated crumb, allow the mixed batter to sit for 5 minutes before pouring it into the hot skillet. This gives the cornmeal extra time to absorb the liquids.
- Baking soda is required in this recipe to neutralize the acidity of the buttermilk, which in turn promotes browning and ensures a tender crumb.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent drying out.
Freezer: 3 months — Wrap individual slices tightly in plastic wrap before placing in a freezer bag.
Reheating: Wrap in foil and heat at 175C/350F for 10 minutes, or microwave with a damp paper towel for 20 seconds.
Troubleshooting
Cornbread is dry and crumbly.
Cause: Overbaking or using too much flour and cornmeal by measuring with cups instead of a scale.
Fix: Serve with generous amounts of butter, gravy, or a drizzle of honey to add missing moisture.
Prevention: Weigh all dry ingredients using a digital scale and begin checking for doneness at the 20-minute mark.
Cornbread is dense and tough.
Cause: The batter was overmixed after adding the wet ingredients to the dry.
Fix: Cannot be fixed, but can be crumbled and used as a topping or stuffing base.
Prevention: Fold the batter carefully and stop mixing as soon as no dry streaks remain.
Cultural Context
New England cornbread distinguishes itself from its Southern counterpart through the inclusion of wheat flour and a touch of sweetener. This regional adaptation originated from historical agricultural patterns, where northern states relied more heavily on wheat and added sugar or molasses to balance the sometimes bitter flavor of older milled corn. The resulting bread is lighter, slightly cake-like, and pairs perfectly with hearty regional staples like baked beans and seafood chowders.
