I grew up eating Jiffy cornbread and became pretty indifferent towards cornbread due to this being too sweet. As I began to work in more and more kitchens, I was exposed to a world of cornbread. Cornbread with no sugar, cornbread with real corn, cornbread with jalapeno’s, cornbread with caramelized honey, savory cornbread. It made me realize cornbread created an open canvas. However, it’s important to know who you are cooking for. If you are making cornbread in the south, at the very least it better be sweet. This recipe is inspired by Todd Richard’s and Kelly Field’s approach to cornbread. It is crucial to celebrate the sugar in cornbread while also emphasizing the delicious flavor of corn. Using Anson Mill’s cornmeal will yield a stronger corn flavor, but you may substitute for any cornmeal. If you cannot locate corn flour, then substitute for all purpose flour instead. In a medium bowl, stir together the cornmeal, corn flour, and buttermilk until well combined. Cover, and set aside for as little as 1 hour, or overnight. This helps rehydrate the cornmeal.
- 2 cups yellow cornmeal (Anson Mill’s, recommended)
- 1 cup all purpose flour
- 1 cup corn flour
- 2 cups buttermilk
- 1/2 cup granulated sugar
- 1/2 light brown sugar
- 8 ounces unsalted butter, melted
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 large eggs
- 1 teaspoon blended olive oil
- Preheat the oven to 375°F/190°C. Combine the granulated sugar, brown sugar, melted butter, baking soda, salt, and eggs together. Once the cornmeal mixture has hydrated for the preferred time, mix the two together into one batter.
- Heat a 10/12-inch cast iron skillet over medium heat. Add the oil, and tilt the skillet to spread around the skillet. Pour the batter in the hot skillet. It should sizzle.
- Bake the cornbread in the preheated oven until golden brown, about 35 minutes. Top with softened butter, syrup, or honey!