Buttermilch-Maisbrot
This is a lightly sweet, deeply tender buttermilk cornbread with a crisp, buttery crust that comes from pouring the batter into a screaming-hot cast-iron skillet. Real cornmeal gives it a warm, nutty flavor and a soft, moist crumb that never turns dry, while the tang of buttermilk activates the baking soda for a fluffy lift. The hot-butter trick is what delivers those golden, craggy edges every time.
Heat your oven to 425F (220C) with a 9-inch cast-iron skillet and 1 tablespoon butter inside so the pan and fat get blazing hot. Whisk 210 g cornmeal, 125 g flour, 50 g sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt in one bowl; in another, whisk 360 ml buttermilk, 2 eggs, and 85 g melted butter. Pour the wet into the dry and stir just until no dry streaks remain, keeping the batter lumpy. Swirl the hot butter up the sides of the skillet, pour in the batter so it sizzles, and bake 20-25 minutes until the top is golden and a toothpick comes out clean. Cool 10 minutes before cutting into wedges.
- Preheat the skillet and butter until sizzling, so the crisp golden crust sets the moment the batter hits the pan.
- Stop mixing the instant the dry streaks vanish; overmixing develops gluten and makes cornbread tough and gummy.
- Use real, well-shaken buttermilk, whose acidity activates the baking soda for lift and keeps the crumb moist and tender.
Equipment
- 9-inch cast-iron skillet (or 8-inch square baking pan)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Wire cooling rack
Zutaten
Dry ingredients
- 210 g yellow cornmeal, medium grind, stone-ground for best flavor
- 125 g all-purpose flour
- 50 g granulated sugar, reduce to 2 tbsp for savory
- 9 g baking powder
- 3 g baking soda
- 5 g fine sea salt
Wet ingredients
- 360 ml buttermilk, well shaken, room temperature
- large eggs, room temperature
- 85 g unsalted butter, melted, cooled slightly
- 14 g unsalted butter, for the skillet
Zubereitung
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Place a 9-inch cast-iron skillet (or 8-inch square baking pan) with 1 tablespoon of butter in it into the oven, then set the oven to 425F (220C). Let both heat while you make the batter so the pan is hot and the butter is melted and just starting to foam.
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In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined with no clumps of baking powder or soda remaining.
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In a medium bowl, whisk the buttermilk and eggs until smooth, then whisk in the 6 tablespoons of melted butter. Adding the butter last keeps it from seizing against the cold eggs.
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Pour the wet mixture into the dry ingredients and stir with a spatula just until you no longer see dry streaks, about 15 strokes. The batter will be thick and a little lumpy; do not overmix or the cornbread turns tough.
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Carefully remove the hot skillet from the oven. Swirl the melted butter up the sides, then pour any excess into the batter and fold once. Scrape the batter into the pan, where it should sizzle, and smooth the top.
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Bake for 20-25 minutes, until the top is golden brown, the edges pull away from the pan, and a toothpick inserted in the center comes out clean or with a few dry crumbs.
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Let the cornbread rest in the pan for 10 minutes to finish setting, then cut into 9 wedges or squares. Serve warm with butter and a drizzle of honey.
Make ahead
Measure the dry ingredients and whisk the wet ingredients separately up to a day ahead; keep the wet mix covered in the fridge and combine just before baking. Baked cornbread also reheats well, so warm slices in a 300F (150C) oven for 8-10 minutes to bring back the fresh-baked texture.
Storage
Cool completely, then wrap tightly or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze wrapped pieces for up to 3 months and thaw at room temperature before reheating.
Variations
Jalapeno-Cheddar
Fold 100 g (1 cup) shredded sharp cheddar and 1-2 seeded, minced jalapenos into the batter, and cut the sugar to 2 tablespoons for a savory, spicy skillet bread.
Honey Cornbread
Replace the granulated sugar with 60 ml (1/4 cup) honey, whisking it into the wet ingredients. The crumb bakes a touch darker and moister with a gentle floral sweetness.
Gluten-Free
Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum, and verify your cornmeal is certified gluten-free. Expect a slightly more delicate crumb.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Häufige Fragen
Can I use regular milk instead of buttermilk?
Buttermilk is what gives this cornbread recipe its tang, moist crumb, and lift, so it's worth using. In a pinch, make a substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 1/2 cups of milk and letting it sit for 5 minutes until slightly curdled. Avoid plain milk on its own, since without the acid the baking soda won't activate properly.
Why did my cornbread turn out dry or crumbly?
Dry cornbread usually comes from too much cornmeal, overbaking, or overmixing. Measure by weight when you can, pull the pan the moment a toothpick comes out clean, and stir the batter only until the dry streaks disappear. The butter and buttermilk here are there to keep the crumb tender, so don't reduce them.
Is this cornbread sweet or savory?
It sits in the middle: lightly sweet but still very much a Southern-style skillet bread. For a classic savory version that pairs with chili and greens, cut the sugar to 2 tablespoons; for a sweeter, more cake-like result, increase it to 1/3 cup or use the honey variation.
What's the best pan for this cornbread recipe?
A preheated cast-iron skillet is ideal because it delivers that signature crisp, buttery crust and even browning. An 8-inch square metal or glass baking pan also works well; just butter it and, if it's oven-safe, preheat it briefly for a better bottom crust. Thin nonstick and silicone pans give a paler, softer edge.
Can I make cornbread ahead or freeze it?
Yes. Baked cornbread keeps at room temperature for 2 days or in the fridge for up to 5, and it freezes beautifully for up to 3 months when wrapped well. Reheat slices in a 300F (150C) oven for 8-10 minutes to restore the fresh-baked texture.
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