Servings: 6 to 8
This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.
Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.
In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.
Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.
When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.
Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.
Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.
Cornbread Mix-ins: While this classic cornbread is delicious in its own right, these simple additions add a little pizzazz:
I made the recipe exactly as specified except forgot the sugar. It was very good and moist, not crumbly at all. I used Bob's Red Milll coarse ground cornmeal and that gave a nice chewy/crunchy texture. Would make a great side for chili.If people are having problems with dryness, you might need to weigh your cornmeal and flour (which I did and always do for baking) and/or decrease the baking time. My cornbread was done at 16 mins.
Loved this recipe! I have tried many cornbread recipes - this one will be my lasting favourite, though I will add corn, peppers, bacon next time. Love the crust when done in a cast iron pan. The stone ground corn meal (Bob's Red Mill) really makes it! Great with a winter soup and then, the next morning, heated, with maple syrup on top!
This was excellent! I used Anson Mills cornmeal, 1/2 the sugar, as I don't like sweet cornbread, and substituted creme fraiche for the sour cream, as I had some. It was moist and tasty. I also added some Hatch chiles I wanted to use up - yummy!
Good, but not great. Lushous and rich but a bit dry and bland. Fairly easy to make.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?