THE Cornbread

I first found this little gem while planning to host my first Thanksgiving. I used it as part of Pioneer Woman’s Stuffing (so delicious)!


I was watching Bobby Flay on TV the other day (part of my every-three-hour date with my little man and his bottle). He was making an awesome Southwestern Breakfast Strata (also delicious), and the recipe calls for cornbread. So, I just had to make this little delight again. And sample. A lot.

It’s the only cornbread recipe you’ll ever need! You can change it up by adding cheddar, bacon, and green onion or maybe some chipotle in adobo sauce and some Monterey Jack. The possibilities are all fabulous and endless!


THE Cornbread

1 cup yellow cornmeal
½ cups all-purpose flour
1 teaspoon Morton table salt
1 tablespoon baking powder
1 cup buttermilk
½ cups milk
1 whole egg
½ teaspoons baking soda
¼ cups unsalted butter, melted
2 tablespoons unsalted butter
Preheat oven to 450 degrees.

Sift together cornmeal, flour, salt, and baking powder in a bowl.

Measure the buttermilk and milk in a large measuring cup and add the egg. Stir together with a whisk. Add the baking soda and stir.

Pour the wet mixture into the dry ingredients. Stir until combined.

Slowly add melted butter to the batter, stirring until just combined. Heat a cast iron skillet over medium-high heat until it is white-hot. Melt the remaining 2 tbs. butter in the skillet, then pour in the batter (batter should sizzle). Spread to even out the surface.

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

Adapted from the ever awesome Pioneer Woman

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