Make traditional cornbread in a cast iron skillet.
It’s the ideal partner for a bowl of chili or a plate of ribs.
Anytime you write about cornbread, it’s likely to stir up controversy.
Simply Recipes / Sally Vargas
It also tends to be rathercrumbly.
We also experimented with including or leaving out an egg.
Result:Either way works!
Simply Recipes / Sally Vargas
Sugar Is Optional
If you are new to making southern cornbread, take note of the following.
Whether to include sugar or not in a southern cornbread recipe is an issue for debate.
The choice is yours as to whether or not to include it.
Simply Recipes / Sally Vargas
(Seethis excellent article from Serious Eats on why traditional southern cornbread does not include sugar.)
Cornmeal: All In or Only Some?
This helps brown the crust and with the pan already hot, the cornbread cooks more quickly.
Simply Recipes / Sally Vargas
If you’re able to find white cornmeal, by all means use it.
The egg is optional, though without it the cornbread will be very crumbly.
Then preheat the oven to 400F with the skillet inside.
Simply Recipes / Sally Vargas
Stir in the melted butter.
Add the cornbread batter and ensure it is evenly distributed in the skillet.
Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.
Simply Recipes / Sally Vargas
Did you enjoy this recipe?
Let us know with a rating and review!
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
