Easy Cornbread Recipe, Revised

Everyone needs a good recipe for cornbread in their arsenal.  I first posted this recipe two years ago (wow, it was two years ago exactly, how weird is that?) as a last minute addition, hence the iPhone photo on the first post.  I shared that photo on Twitter and was immediately covered in requests to post the recipe, because everyone loves a good method for making cornbread!

So anyway, over the years, though the original recipe from my mom is good (she prefers white cornmeal), I felt like I needed to make some minor tweaks to the recipe to make the texture even better.  First, I added an extra quarter cup of buttermilk.  Then, I reduced the baking time by nearly 8 minutes, as I felt the original recommendation was resulting in cornbread that was just a touch overdone.  Bake times will vary based on your own oven, though, so always begin checking your cornbread before the recommended bake time and then make a note on your recipe for what worked best for you!

The last thing I did was teach myself to be a little more patient with letting the bread rest in the pan before turning it out onto a plate, and then covering with foil and letting it rest again before cutting and serving.  This helped the bread  hold together nicely and made it soooo moist... try it!

Here's the revised recipe:

Easy Cornbread Recipe, Revised

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• Author: Erin Browne
• Prep Time: 5 mins
• Cook Time: 23 mins
• Total Time: 28 mins
• Yield: 8 1x

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Ingredients

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• 2 cups self-rising yellow or white cornmeal
• ¼ cup self-rising flour
• 1 TBS white sugar
• 1 egg
• 1 ¾ cup of buttermilk
• ⅓ cup of oil + ¼ cup of oil for pan
• 12 inch cast iron skillet

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Instructions

1. Preheat oven to 420 degrees with cast iron skillet inside.
2. Mix first five ingredients with ⅓ cup of oil by hand until just incorporated.
3. Remove skillet from oven and pour remaining ¼ cup of oil into the skillet. Immediately pour cornbread batter into the skillet (it'll sizzle a little bit) and return to the oven.
4. Bake for about 20-25 minutes (do not over bake - your oven may vary)
5. Remove skillet from oven and allow to rest on stovetop for a few minutes.
6. Invert bread onto a plate and cover with foil - allow to rest for 5-10 minutes before serving.

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