Hard to believe that I only just recently discovered this fantastic cornbread recipe. Hard to believe, because I’ve had the cookbook sitting on my shelf for more than a decade. The book, in case you’re wondering, is “How to Cook Everything Vegetarian” by Mark Bittman. I use it regularly, but for some reason I never noticed the cornbread recipe.
The first time I recently made this, ZD declared it the best damn cornbread ever! And I wholeheartedly agree!
The combination of texture and crust is incredible. Baking it in a cast-iron skillet creates the delightfully crunchy exterior and a light and moist interior. Amazing what pouring the batter into a buttered hot pan can do.
Don’t worry If you don’t eat dairy products, because you can try the vegan version of this recipe, or my other vegan cornbread recipe on my blog. You can’t go wrong either way.
Come to think of it, perhaps I’ll make some cornbread tonight!
Here’s the recipe:
- 1 1/4 cups buttermilk, yoghurt or non-dairy milk with 1 tablespoon vinegar added
- 2 tablespoons butter or olive oil
- 1 1/2 cups stoneground cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 egg or a vegan flax egg
Preheat the oven to 375° F.
If you use the milk and vinegar, prepare it and set it aside.
Heat a cast-iron skillet (or any ovenproof skillet) over medium heat.
Add the butter or olive oil.
When it’s really hot turn off the heat.
Mix the dry ingredients in a bowl.
Blend the buttermilk or yoghurt with the egg.
Stir the wet ingredients into the dry ones just to combine.
If the batter seems to dry, add a little extra buttermilk or yoghurt.
Pour batter into the hot pan.
Smooth out the top and bake for about 30 minutes.
The bread is done when it starts to pull away from the sides and a toothpick inserted comes out clean.
This is good hot, warm or cold!
in cahoots with muddy boots 
Wow!
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Yummy! Do you have something like this in the Philippines? By the way, my grocery store had some of your limes! 🙂
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Really? that’s good to know. I haven’t yet seen cornbread in grocery stores. We have cornstarch but that is quite different, right?
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Yes cornstarch is a powder, and cornmeal is stoneground corn. In Italy they call it polenta. In the American South they call it grits. I had never had cornbread until I came to the US. Next time I’m at the store, I’ll get a couple of the limes! 😋
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Limes are good for marinating or made as juices.
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Yes! I use them all the time. But your type is not always available. I’ll let you know what I use them for.
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Hi Sabine!
I was just thinking about cornbread this morning! It’s not on the menu tonight but I’ll give this a try tomorrow. Looks like it is going to be more cornmeal-y than I usually go for but I’ll give it a try as written. 🙂 I have that cookbook too. Do you have any other recipes from it that you use regularly? I haven’t used it yet at all.
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Hi Anne, I don’t normally make it this “corny” either, but this turned out fantastic. Mostly I use the book for ideas and inspiration. Browse through the pages, it has a ton of veggie ideas, rice dishes, beans and more. I’ll have to look through it and report back to you sometime! Have a good week!
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It really was the best damn cornbread ever. Loved it.
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Thanks Marlene! 😉
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It certainly looks like the best damn cornbread ever! By mistake several years back I went to make cornbread only to find that I was out of cornmeal. I did have polenta/grits and subbed that. Now, that’s the only way I make it. I love the added crunch. However, I don’t put it in a hot pan, and by golly, I should! Thanks a bunch, Sabine!
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The same thing happened to me a while back! No cornmeal except for instant grits. It was delicious! When I do. Use cornmeal, I get the medium grind from Bob’s Red Mill. Try the hot buttered skillet, you won’t be disappointed Missy! 😋
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Thanks! I will!
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Sabine, I have been looking for a good cornbread recipe! Thanks, thanks, thanks. I do have an iron skillet, yeah! Cornbread is so good in the winter with chili or rich soup. I have bookmarked this one and will try it with my next batch of chili.
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Yum! This is really good, especially if you use a coarse grind to get extra crunch. Let me know how you like it LuAnne!
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I should give this a try ..I love cornbread but never made it from scratch …
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Welcome to my blog Emily! Cornbread is so easy to make, and so much more delicious made from scratch. I hope that you’ll give it a try!
Just checked out your blog and I’m looking forward to trying some of your recipes as well. I love curries! 😋 Thanks for visiting and following. 😊
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I made this yesterday to go along with a pot of vegetable soup. It was excellent. And perfect for a cold January day that got down into the teens.
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Yum! It’s become our favorite cornbread. I’m glad you liked it LuAnne! 😋
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