Thank you, Ben! Best cornbread I've ever made. I have a 9" cast iron skillet so had to cook it a bit longer. But it was still moist and delicious. I will never use another receipe except this one. My step-mom makes the best we have ever eaten but I can't master. So this is MY best.
Ben Mims' Perfect Cornbread
Our Test Kitchen granted the "perfect" moniker to Ben's recipe, thanks to the extra flavor and superior texture his browned butter affords. This recipe and Cornbread Pudding with Whiskey Caramel are two of the many treasures in Ben's fresh new cookbook, Sweet & Southern: Classic Desserts with a Twist.
Hands-on 20 min., Total 55 min.
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 1/2 cup butter
- 1. Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet.
- 2. Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm.
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