Karry Hosford
8 servings (serving size: 1 wedge)

Moist, tender corn bread is traditionally crumbled into a bowl of soup beans. If you have trouble turning out the baked bread, just serve it from the pan.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

Step 3

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving.

Ratings & Reviews

snoopy66's Review

September 24, 2013
Skipped the oil since I was making in an 8-inch square pyrex instead of cast iron. Coated pyrex with cooking spray. Cut salt to 3/4 tsp. and added a handful of shredded sharp cheddar and 1 tsp sugar. Baked at 400 for 20 minutes. Could have been a little moister, maybe the oil would have helped, but the taste was good.

mb0548's Review

March 14, 2013
too salty for my taste, but that's easily rectified next time i make it, otherwise it's delicious in both flavour and texture. used polenta instead of cornmeal (much more readily available in the uk) and used a mix of plain soya yoghurt and unsweetened soya milk with a dash of lemon juice to replace the buttermilk, as we're dairy free due to allergies. will definitely make this again

missylc's Review

October 24, 2010
I buried this in chili and it still was too dry, salty and bleh. Would definitely benefit from the addition of some sugar (maybe honey?) and perhaps some corn kernels. It's a super-fast and easy recipe though. Might work best if you're going to do something else with it like make dressing. Definitely not edible on its own though...

Hollypop's Review

September 13, 2010
I thought this was just okay. I am used to and prefer sweeter corn breads. I added some chopped up jalapeno since other reviews said it was bland. Mine cooked all the way through, with no problems, in a le creuset skillet. Probably will look for another recipe.

LauraKC's Review

February 28, 2010
I've made this twice, and while the batter tastes good, I cannot get it to cook all the way through. It browns on top and stays mushy in the middle.