Plainly Delicious Corn Bread 10.000

Goran Kosanovic for The Washington Post

Feb 24, 2017

This simple corn bread is quick to mix up and comes fast to the table. Use stone-ground cornmeal, which provides the heartiest corn flavor. The recipe makes a fine crust for Tex Mex Frito Slab Pie (see related recipe).

The corn bread develops a nice crust when you bake it in a cast-iron skillet, but you can use a 9-by-9-inch baking pan instead (without the preheating step). It's best when served the same day it's made.

For mix-ins, consider adding frozen or canned corn kernels, thoroughly drained, crumbled crisp bacon and/or a few slices of fresh or pickled jalapeño.


Servings:
10 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10-12 servings

Ingredients
  • 1 1/2 cups flour
  • 1 1/2 cups stone-ground cornmeal
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, melted and slightly cooled
  • 2 cups regular or low-fat buttermilk
  • 4 large eggs, beaten

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Directions

Place a 9- or 10-inch cast-iron skillet on the middle oven rack; preheat to 400 degrees.

Meanwhile, whisk the flour and cornmeal with the baking powder, baking soda and salt in a mixing bowl. Whisk together 10 tablespoons of the melted butter, the buttermilk and eggs in a separate bowl. Add the flour mixture to the egg mixture, using a table fork to incorporate just until the dry ingredients are moistened. Lumps are okay.

Once the pan is quite hot, use the remaining 1 tablespoon of melted butter to brush the inside of the pan, including up the sides. Pour the batter into the hot pan, slide it in the oven and bake for 22 to 25 minutes until golden brown and a skewer inserted into the center of the corn bread comes out clean.

Let sit for 5 minutes before serving.

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Recipe Source

From Bring It! columnist and cookbook author Cathy Barrow.

Tested by Bonnie S. Benwick.

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