Description
Homemade cornbread, adapted from SeriousEats’ recipe.
Ingredients
Scale
- 8 Tbsp butter, divided
- 1 C cornmeal
- 1 C all-purpose flour
- 4 Tbsp brown sugar
- 1 tsp kosher salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 eggs
- 6 oz (3/4 C) sour cream
- 1/2 C cultured buttermilk
- 1 jalapeño pepper, finely diced (optional but very tasty)
Instructions
- Preheat your oven to 425°F (218°C) with a 10″ cast-iron skillet inside of it.
- When the oven approaches the end of its preheat run, at about 405°F, put 2 Tbsp of the butter in the pan and continue to heat.
- Brown the other 6 Tbsp butter in a small pan on the stove and set aside.
- In a large bowl, combine the dry ingredients: meal, flour, sugar, salt, baking powder, and baking soda. Whisk to combine.
- In another bowl, whisk together the sour cream, buttermilk, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the reserved 6 Tbsp browned butter into the batter and stir to combine.
- When the skillet and oven are fully preheated, remove the skillet from the oven very carefully. Add the diced pepper to the skillet and pour the batter in.
- Return the skillet to the oven and cook.
- Start testing the internal temperature of the cornbread with your Thermapen ONE after about 20 minutes. Look for a temperature no lower than 200°F (93°C) but no higher than 209°F (98°C).
- If the cornbread is done, remove it from the oven and allow it to cool somewhat before either turning it out of the pan or slicing and serving from the skillet.
- Serve and enjoy!