Most cornbread recipes do not use enough liquid, resulting in a dry, bland bread that often falls apart. This recipe uses 3 cups of buttermilk and is moist and flavorful. Use medium grind stone-ground yellow cornmeal. It is not as coarsely ground as regular cornmeal and makes for a more refined cornbread that won’t fall apart.
Makes a 12” Round Bread
1½ Cups Yellow Cornmeal, Stone Ground Medium
2½ Cups All-Purpose Flour
3 Tablespoons Granulated Sugar
2 Tablespoons Baking Powder
2 Teaspoons Fine Sea Salt
3 Large Eggs
½ Cup Vegetable Oil or Corn Oil
3 Cups Buttermilk
Preheat oven to 425° with rack in middle of oven.
Generously spray a 12” round heavy cast iron skillet with baking spray such as Pam. Line the bottom of the pan with a parchment round and spray with baking spray as well.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a bowl lightly beat the eggs with a wire whisk. Whisk in the oil and milk. Add to the flour mixture and gently fold together with a rubber spatula.
Pour the batter into the prepared pan and bake 25 to 30 minutes. Test for doneness by inserting a wooden skewer into the middle of the cornbread. If it comes out clean it is done.
Cool the bread on a wire cooling rack for 20 minutes. Using a thinly bladed knife loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
Hints and Tips: When making the stuffing, you can make the cornbread several days in advance. Don’t forget you will have to dry the cubed bread in the oven overnight without any heat.
A cast iron skillet is always the pan of choice for cornbread. But don’t fret if you don’t have one: You can easily use any 12″ sauté or frying pan. I often use a cake pan and that works just fine.