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Soft Cornbread
Some people fight about sweet versus savory cornbread. I land soft in the middle. Soft cornbread for me means a little sugar, buttermilk, and a hot skillet so the edges crackle. The crumb pulls apart. Butter melts into the cracks. Good next to chili. Also good standing over the stove with nothing else.
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Steps
1.
1.
Heat The Pan**
Heat oven to 200°C (400°F). Put a 25 cm cast-iron skillet or similar baking pan in the oven with 1 tbsp butter. You want the pan hot when the batter hits it.
2.
Mix Dry
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Make a well in the center.
3.
Mix Wet
In another bowl, whisk buttermilk, eggs, melted butter, milk, and honey if using. Pour into the dry well. Stir just until combined. Fold in corn kernels if you have them. Batter will be pourable, not stiff.
4.
Bake Soft Cornbread
Carefully pull the hot pan from the oven. Swirl the melted butter to coat. Pour in the batter. It should sizzle at the edges. Bake 20–25 minutes until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs.
5.
Cool Slightly
Rest in the pan 10 minutes. Edges pull away a little. Loosen with a knife if needed. Cut into wedges or squares.
6.
Serve
Warm with more butter. Honey if you like it sweeter. Day-old is still good toasted.
Ingredients
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Why this works
Hot pan gives a crisp edge while the middle stays soft. Buttermilk and baking soda help lift. A bit of sugar keeps the crumb tender, not dry. Melting butter into the batter adds richness without greasiness.
Substitutions
No buttermilk: 240 ml milk plus 1 tbsp vinegar, rest 5 minutes. Fine or medium cornmeal both work; coarse makes a gritier bite. Skip honey if the sugar is enough for you. Dairy-free butter and plant milk work. An 20×20 cm square pan works if you do not have skillet; bake 22–28 minutes.
Storage and reheating
Room temp 1 day wrapped, or fridge 3 days. Reheat slices at 160°C (320°F) for 8–10 minutes or toast lightly. Freeze wrapped up to 1 month. Thaw at room temp.
Equipment
25 cm cast-iron skillet or baking pan
Two mixing bowls
Whisk
Spatula
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