There are probably a dozen ways to make cornbread. Southern cornbread tends to be savory and is often served with barbeque or chili. Northern cornbread tends to be sweeter and cakelike. I’m a New York City woman with a sweet tooth, so I lean toward the sweeter version but I still want it to have the texture of bread rather than cake. Daughter and coauthor Hayley also has a terrific recipe for cornbread here and the recipes are similar, but I use stoneground cornmeal and butter instead of oil which makes the texture slightly different. Try them both and let us know what you think! — L. Weal
1 cup milk
2 large eggs, beaten
1/4 cup salted butter, melted
1 1/4 cup stoneground yellow cornmeal
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
large (5-quart) mixing bowl
measuring cups and spoons
medium (10 1/4-inch) cast iron skillet, or 8-inch baking pan
1. Set oven to 400 degrees. Melt butter in skillet over low heat.
2. In mixing bowl, combine milk, egg, and butter, whisking briskly so as not to cook the egg.
3. Add in dry ingredients and mix until just moistened. Batter will be lumpy.
4. Place batter in the lightly greased skillet and bake until set — about 25 minutes.
NOTES & TIPS
• Cornbread baked in a skillet produces slightly crunchy sides and bottom.
• To avoid burnt fingers, leave a potholder or folded dishtowel on the handle after removing the cornbread from the oven. It’s easy to forget how long a cast iron skillet retains heat while you’re tending to the rest of your meal.