Corn Bread
Updated September 19, 2017
Melina Hammer for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
Vegetable oil
1 ½ cups cornmeal
1 teaspoon salt
1 teaspoon baking powder
1 ¾ cups buttermilk (or whole milk with a tablespoon or so of lemon juice stirred into it, left to sit for 5 minutes)
2 eggs, beaten
2 tablespoons unsalted butter, melted
Nutritional analysis per serving (6 to 8 servings)
27 grams carbs; 48 milligrams cholesterol; 174 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 1 gram fiber; 230 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat.
- Step 2
In a large bowl, sift together the cornmeal, salt and baking powder. In another bowl, whisk together the buttermilk and eggs. Pour the wet ingredients over the dry ingredients, add the melted butter and stir together until just mixed.
- Step 3
Remove the hot cast-iron skillet from the oven and pour the batter into it, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 30 to 40 minutes, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
Private Notes
Comments
very aggravating. I chose this from (the reprint in) the Nov 5, 2017 sunday times to try a cornbread with only corn meal, no flour! but when mixed, it is the thickness of pancake batter. Surely that is not what Sifton meant it to be, judging from his instruction (in that edition, but not on this website) to knock the pan on the counter to even the batter out, suggesting a normal cornbread batter consistancy. I added a cup of flour. Why hasn't this recipe's error been corrected?
thank you....there is no sugar!!!!!
Save a step: use a SELF-RISING flour. We Southerners use Martha White cornmeal. Another secret for 'taller' cornbread, once everything is mixed together, let it sit for 10 minutes or so before putting in the oven. Seems to help it rise some.
This recipe absolutely does not work as written. It requires an additional amount of flour, for best results use 50% flour and 50%cornmeal. This amount will esquire 1 Tablespoon of baking powder and 1 teaspoon of baking soda. Salt and sugar are preferences. Cornbread is flexible and one may easily add peppers of any type, corn, etc.
Came out well following recipe to a t. I baked in a metal 9” cake pan because my cast iron pan is too big. Due to all that buttermilk, it is a bit sour though texture is good. Tastes better the next day, surprisingly. It was delicious with chili.
I made this at 375 degrees and with oil instead of butter. It came out well. I read comments about using baking soda and might try that next time