You’d be hard-pressed to find a traditional southern meal that doesn’t come with a side of cornbread. It’s a versatile dish that pairs well with just about any food under the sun. But did know you only need a single cast iron skillet to create cornbread that’s bound to be a backyard party showstopper? Join chef and restaurateur, David Bancroft, and his friend John Cassiumus as they as they show you how to make this homemade cornbread recipe in a miniature cast iron skillet during our recent Prime Cuts: Cast Iron Edition video.
History of Cornbread
Cornbread’s become a mealtime staple for any manner of southern recipe. But did you know its origins predate the American colonies by a few hundred years—if not longer? Corn was a staple crop for Native Americans, used make a wide variety of dishes—cornbread among them. They would often add chestnuts, sunflower seeds, apples, or berries (and sometimes even beans or potatoes) to enhance the flavor of the simple batter.
Once the American colonies started to be developed, cornbread became a meal of necessity for the southern settlers, who struggled to grow European wheat and rye in the hot and humid summers. But it wasn’t until the early 1800s that the cornbread we all know and love came into existence, when farmers started adding buttermilk, eggs, baking soda, baking powder, and pork products to get the most flavor out of this simple dish.
How Bancroft Makes this Recipe His Own
To really perfect this dish, David likes to let his cast iron get as hot as possible, which creates a nice, crispy sear for the crust. That ups the subtle crunch factor when it’s time to dig in. But it’s not just extreme heat alone that makes his homemade cornbread recipe so great. He likes to use his “secret ingredient” at every opportunity he can: melted salted butter.
And, to push the flavor to the next level, Bancroft tops his cornbread with a sprinkling of benne seeds. Benne seeds are heirloom sesame seeds that have become popular in the South Carolina Lowcountry. They add a perfect toasty, nutty flavor that pairs great with the savory cornbread, hot sauce, and crispy crust.
Once this cook is all said and done, Bancroft says to cut it into smaller portions and share right away. Oh, and don’t forget to pair it with some delicious brisket Brunswick stew, too!
Cast Iron Cornbread Recipe
Cuisine: AmericanDifficulty: Easy4
servings20
minutesIngredients
- Batter
520 g. Cornmeal
365 g. All-purpose flower
220 g. Sugar
1½ tbsp. Baking powder
1½ tbsp. Kosher salt
3 eggs
815 g. Whole milk
150 g. Melted butter
- Honey Hot Sauce Butter
¼ lb. Salted butter (melted)
½ cup Local honey
3 tbsp. Hot sauce (your choice)
- Cornbread Topping
1 package Benne seeds
Directions
- Batter
- Mix cornmeal, all-purpose flower, sugar, baking powder, and kosher salt together in a large bowl.
- In a separate bowl, mix the eggs and milk together.
- Add the wet ingredients to the dry mixing bowl and whisk until smooth.
- Add the melted butter and whisk again until smooth.
- Let chill for one hour.
- Honey Hot Sauce Butter
- Whisk all the ingredients together until smooth, adjusting the hot sauce to your preference.
- Place to the side until the cornbread is fully baked.
- Baking
- Preheat oven to 375° F and heat cast iron skillet over medium-high on the range. Add butter until melted.
- Pour enough batter to fill the skillet to almost 3/4th of the way full.
- Once the edges begin to roll over, place the skillet into the oven for about 12 to 14 minutes.
- Remove from oven. (Note: At this point, the cornbread should be slightly underdone in the center and start to form a crown towards the top.)
- Flip the cornbread upside down onto a plate and slide it back into the skillet, now with the bottom side facing up.
- Return the skillet to the range on medium heat and cook for another 30 seconds.
- Spoon on the honey hot sauce glaze until the top of the cornbread is evenly coated. Allow it to simmer for 60 seconds on medium heat.
- Remove from the range and sprinkle benne seeds over the top to serve.
Notes
- This recipe is designed for smaller skillets but can still be oven-baked all the way through on a larger skillet. However, using a larger skillet means it can’t be flipped over.
- If you can’t easily find benne seeds, sesame seeds are a great alternative.
