Ingredients
Dry Ingredients
- 1½ cups fine yellow cornmeal (220g)
- ¾ cup all-purpose flour (90g)
- ¼ cup granulated sugar (50g)
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
Wet Ingredients
- 1½ cups whole milk (360ml)
- ¼ cup unsalted butter, melted (56g)
- 1 large egg
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven: Set your oven to 425°F (218°C) to prepare for baking the cornbread.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the whole milk, melted unsalted butter, and the large egg until the mixture is smooth.
- Heat the pan: Add the vegetable oil to a 9-inch round cake pan or cast-iron skillet. Place it in the preheated oven and let it heat for 5 minutes until the pan is very hot.
- Mix batter: Make a well in the center of the dry ingredients and pour in the milk mixture. Whisk just until combined to avoid overmixing and keep the cornbread tender.
- Pour batter and bake: Carefully remove the hot pan from the oven and immediately pour the batter into the pan. The batter should sizzle on contact. Bake for 18 to 22 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool and serve: For a crisp crust, invert the cornbread onto a wire rack right after removing it from the pan. Let it cool for 5 to 10 minutes before slicing and serving.
Notes
- Allow the cornbread to cool slightly before slicing to prevent a gummy texture and to let the crust crisp up perfectly.
- Using a cast-iron skillet helps develop a crispier crust for authentic Southern-style cornbread.
- Immediately removing the cornbread from the hot pan and cooling on a wire rack maximizes crust crispiness.
- You can adjust the sugar amount to make it less sweet if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
