The First Bite
It wasn’t until the first bite that I realized how soft, rich, and crumbly a cornmeal bake could be. I still remember that pre-Thanksgiving trip to Peoria, where Jason insisted we pick up his favourite gumbo. It was my first taste of Southern cooking, and it came with a side of revelation. While we waited for our order, Jason handed me a piece of crispy, golden cake. I took a bite, glancing at the woman behind the counter, who watched me with a mix of pride and scorn. “Like it? I made it. All buttermilk,” she said. “Buttermilk? Tastes like corn,” I replied. Unfazed, she packed six or seven pieces into a bag and tucked it into my backpack. “Tomorrow for breakfast, with butter and jam. It’s cornbread. Mine’s the best in all of Illinois, okay?” Later, I knew I had to find a cornbread recipe to recreate that experience.
The Gateway to Southern Cuisine
That cornbread, with its crisp exterior and tender crumb, became my gateway to Southern cuisine. Although the gumbo was unforgettable, it was the cornbread that stole the show. Soon after, our hungry flatmates and I devoured every last crumb, using it to soak up the sharp, spicy notes of the Creole stew.
The Evolution of a Cornbread Recipe
My cornbread recipe journey began that day in Peoria and has spanned over two decades. Early on, I ditched the baking tray in favour of a cast-iron skillet—a game-changer for achieving that perfect, crispy crust. On rare occasions when I’ve been without a skillet, I’ve used a preheated pie dish as a substitute, but nothing compares to the magic of cast iron.
Inside, I prefer my cornbread to be light and tender, not dense. Cornmeal is inherently heavy, but buttermilk works wonders to lighten the texture. Over time, I’ve also embraced a touch of sweetness, a nod to the Northern style.
The Anatomy of Perfect Cornbread
A great cornbread recipe balances texture, flavour, and simplicity. Here’s what makes mine work:
Yellow: Yellow cornmeal for that classic colour and flavour.
Cakelike: Plain flour to balance the cornmeal’s density.
Rich: Butter for richness and moisture.
Soft/Moist: Buttermilk for tenderness and tang.
Sweet: Granulated sugar for a hint of sweetness.
Fluffy: Baking powder and baking soda for lift.
Crumbly: Beaten eggs for structure and crumb.
Using more cornmeal than flour can result in a dense, gritty bake, so I stick to a 50-50 ratio. Two tablespoons of sugar add just enough sweetness to complement the buttermilk’s tang. While some recipes skimp on fat, I’m a firm believer in butter and buttermilk—they’re the soul of this cornbread tradition.
The Method: Crafting the Perfect Loaf
Dry Ingredients:
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This step ensures even distribution and reduces the need for overmixing later.
Wet Ingredients:
Beat the eggs until aerated, then add the buttermilk, milk, and melted butter. (Pro tip: Don’t add hot butter to the eggs—it could scramble them!)
Combine:
Make a well in the dry ingredients and gradually pour in the wet mix. Use a flexible spatula to fold the batter gently. Lumps are fine; overmixing is the enemy of a light, fluffy crumb.
Bake:
Preheat your cast-iron skillet in a 200ºC oven with a pat of butter. Once hot, tilt the skillet to coat it with melted butter, then pour in the batter. Bake for 25 minutes, or until the top is golden and cracked. The skillet’s heat ensures a crisp crust, while the butter adds richness and crunch.
The Final Recipe
Here’s my tried-and-true cornbread recipe:
70 grams unsalted butter, divided
2 large eggs
260 ml buttermilk
100 ml whole milk
120 grams cornmeal
120 grams of plain flour
25 grams granulated white sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Tips for Cornbread Success
Use a cast-iron skillet: It’s non-negotiable for that perfect crust.
Don’t overmix: Lumps are your friend.
Preheat the skillet: This ensures a crisp exterior.
Cool on a wire rack: Avoid soggy bottoms by letting the bread cool properly.
