Perfect Cornbread

Cornbread is a southern staple. I’m not sure my stomach would know what to do with BBQ without some cornbread to go with it. As with all things there is good and bad cornbread. Too mealy or too cakey just won’t do. I went though a lot of recipes looking for just the right balance. Equal cornmeal the flour was the right amount I found. This gives you a very soft and moist cornbread will tons of flavor but not too cakey or sweet. The canned cream corn is really important to give you are really sweet and moist corn flavor. I love to use honey in mine but you can substitute granulated sugar if you are out or just lazy.

There is ZERO place for vanilla in cornbread! Also, please leave out the cinnamon or nutmeg. That ain’t cornbread, its dessert!

The other thing to know is you really should do this in a cast iron skillet 9″ to 10″ or so. Preheat your well seasoned pan in the oven before adding the batter. It will give you that lovely crust on the bottom and sides.

So, how do you know when its done? That’s the magic. I can tell you that it will look done before it really is. An under cooked cornbread is a sin against god so don’t pull it too soon. This recipe is so moist it can take an additional couple of minutes of cooking before you go into the danger zone so error on the side of extra time until you get to know how your cornbread should look when its done. The clean knife or toothpick method can be used but it will only tell you it its WAY under cooked.

Perfect Cornbread

Author: Bill Cooke

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Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Easy Servings: 8

Ingredients

Servings

• 1 cup Corn Meal
• 1 cup AP Flour
• 1 tbsp Baking Powder
• 1 tsp salt
• 2 tbsp Honey (Can substitue sugar instead)
• 2 Eggs
• ¹⁄₂ cup melted butter
• 1 cup buttermilk
• ¹⁄₂ cup cream corn
• ¹⁄₂ cup shredded chedder cheese ((Optional))

Instructions

1. Preheat Oven to 425F. Lightly oil 9" cast iron skillet and place in oven to preheat. Wipe out the excess will a paper towel and set it aside to reapply oil when it comes out of the oven after preheating
2. Whisk all dry ingredients (except sugar) together in a bowl. Set aside.
3. Put all wet ingredients (including sugar if using that instead of honey) in another larger bowl and mix well.
4. Add the dry ingredients to the bowl of wet ingredients and mix well. If you are adding the cheese add about half and mix well. Save the remaining cheese for the next step.
5. Carefully remove the hot skillet from the oven and quickly pour your cornbread into the pan. Level it out as best you can. Try to be as clean as possible with this process. You don't want the batter to be splashed up the sides of the skillet. If you are adding cheese place the remaining cheese around the top of the cornbread and press it in to the batter a little.
6. Put the skillet in the oven and bake about 20 to 25 mins. When it's done the top will have darkened a little and may even crack. If you are unsure if its done 1 extra minute will not hurt it as bad as being under cooked.