Ben Mims' Perfect Cornbread

If you’re wondering how one can possibly make classic cornbread even better, here are two helpful hints: cook it in a cast-iron skillet and brown your butter. That’s just what recipe developer Ben Mims did when he created this recipe. This cornbread recipe doesn’t call for even a teaspoon of sugar—savory cornbread enthusiasts will be happy to know. Ben Mims’ Perfect Cornbread is a no-frills, good-as-it-gets recipe for a Southern classic that you won’t be able to pass up. Another tactic found to catapult cornbread to best-ever status is getting that skillet nice and piping hot before adding in the batter. This helps a thick crust form around the edges from the get-go—a must-have as far as I’m concerned.

Hands-On: 20 mins

Total: 55 mins

Yield: Makes 8 to 10 servings

Ingredients

1 cup plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/2 cup butter

Directions

Step 1

Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet.
Step 2

Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm.

Ben Mims’ Perfect Cornbread

Ingredients

Directions

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