Cornbread is one of those things that can be incredibly divisive depending on who you ask. Should it be on the sweeter side or completely savoury? Should it be light and cakey or dense and intensely corny? Should cultured dairy be used or is it fine with just milk?
Like many things, I’m not exactly a purist when it comes to cornbread and I personally think that everything is good in moderation. So I’ve created this hybrid-style skillet cornbread that takes elements from both cakey and sweet northern varieties and savoury southern types.
There’s a bit of wheat flour, a touch of sugar (but not too much) and it doesn’t use any buttermilk. The results, however, are comforting and hearty – perfect for a side on a Thanksgiving table or with barbecue, especially if you want something different from dinner rolls!
How to Make Cornbread Without Using Buttermilk
This cornbread is made in a cast iron skillet and doing so ensures that it is perfectly crisp on the edges.
The first step – and one I urge you not to skip as it really amplifies the flavour – is to toast the cornmeal.
To do this, all you need to do is add your cornmeal to your cast iron skillet and set it over medium heat. Stirring frequently, gently cook the cornmeal until it’s fragrant and lightly golden – only a few minutes.
Add the toasted cornmeal to a large mixing bowl and wipe out any excess from the skillet. Then, pour some neutral oil into the skillet and move it into a preheated 220°C/425°F oven for about 10 minutes. This is just to preheat the pan and also get the oil nice and hot.
While you’re doing this, add some sour cream, milk and a little bit of sugar to a medium mixing bowl and whisk to combine.
You can also add in a bit of flour, baking powder, baking soda and salt to the bowl with the cornmeal and whisk that to combine, as well.
Once the oil in the skillet is shimmering, take it out of the oven and add in a bit of butter, swirling to melt it. Pour all but one tablespoon of the butter and oil into the wet ingredients and whisk to combine.
Then, make a well in the dry ingredients and pour the wet over it. Whisk this together until just combined, then pour the batter into the skillet.
Move the skillet to the oven and bake until it’s deeply golden on top, springs back when prodded and a toothpick inserted into the middle comes out clean.
This takes about 20-30 minutes, depending on the oven.
Once the cornbread is done, let it cool for about 5-10 minutes before serving. I personally think it looks beautiful and rustic served directly from the skillet!
Skillet Cornbread without Buttermilk
Equipment
Ingredients
- 225 g (1 cup) yellow cornmeal/polenta (see note 1)
- 50 g (¼ cup) neutral oil such as sunflower or canola
- 150 g (⅔ cup) sour cream
- 100 g (⅓ cup) whole milk
- 50 g (4 tbsp) sugar
- 2 eggs
- 70 g (5 tbsp) unsalted butter cut into pieces
- 75 g (⅔ cup) plain/all-purpose flour
- 8 g (2 tsp) baking powder
- 5 g (1 tsp) salt (see note 2)
- 3 g (½ tsp) baking/bi-carb soda
Instructions
- Preheat oven to 220°C/425°F. Set a 26cm (10in) cast iron skillet on the stovetop over medium heat. Once the pan is warm, add the cornmeal and toast for 3-5 minutes, stirring frequently, until the cornmeal is very fragrant. Add the toasted cornmeal to a large mixing bowl.
- Wipe out the skillet and add the oil. Move the skillet to the oven and heat the oil until shimmering – about 10 minutes. Meanwhile, in a medium mixing bowl, whisk together the sour cream, milk, sugar and eggs. Set aside.
- Once the oil is shimmering, remove the skillet from the oven and add the butter, swirling to melt. Once melted, pour all but one tablespoon (see note 3) of the butter and oil mixture into the wet ingredients. Whisk to combine.
- To the bowl with the cornmeal, add the flour, baking powder, salt and baking/bi-carb soda. Whisk to combine. Make a well in the centre and pour over the wet ingredients. Mix until just combined.
- Scrape the batter into the skillet, smoothing out the top. Move to the oven and bake until puffed, golden and a toothpick inserted into the middle comes out clean – about 20-30 minutes. Allow to cool for 5-10 minutes before serving.
Notes
- Outside of the US, cornmeal is often sold as “polenta.” Make sure to use regular polenta and not instant polenta if this is the case.
- Use the weight measurement of salt rather than the volumetric measure if at all possible. Different brands and styles of salt vary in salinity and 1 teaspoon of the coarse cooking salt I use in Australia may not have the same level of salinity as 1 teaspoon of a different kind of salt in America. However, 5 grams = 5 grams the world over.
- It’s okay to eyeball one tablespoon rather than measure it out exactly – the remaining oil is just to ensure the crust is crisp and the cornbread releases easily from the pan.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Alongside a turkey and stuffing on a Thanksgiving table – or as a side at a barbecue – this cornbread is delicious every time.
Are you after a moist and tender cornbread recipe? Have any questions? Let me know in the comments!
