Sobre esta receta

Un clásico pan de maíz estilo sureño hecho con suero de leche, con una corteza dorada, ligeramente crujiente y una miga tierna y húmeda. Horneado en una sartén de hierro fundido caliente para obtener ese sonido y corteza icónicos, esta receta es directa, confiable e infinitamente satisfactoria. El equilibrio perfecto entre salado y ligeramente dulce — perfecto para acompañar chili, sopas o una gran olla de frijoles.

Instrucciones

1. 1

   Place a 10-inch Cast Iron Skillet in the Oven and preheat to ![425°F]. Letting the skillet heat up with the oven is key — it creates the signature crispy bottom crust.

2. 2

   In a large Mixing Bowl, whisk together the Yellow Cornmeal, All-Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, and Fine Salt until well combined.

3. 3

   In a separate medium Mixing Bowl or large Measuring Cups, whisk together the Buttermilk, Eggs, and 4 tablespoons of melted Butter.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently with a Spatula until just combined. A few small lumps are fine — do not overmix, or the cornbread will be tough.

5. 5

   Carefully remove the hot Cast Iron Skillet from the Oven using Insulated Gloves. Add the remaining 1 tablespoon of Butter and swirl it around the pan — it will melt and sizzle immediately. Make sure the bottom and sides are coated.

6. 6

   Immediately pour the batter into the hot buttered Cast Iron Skillet. It should sizzle as it hits the pan. Smooth the top gently with your Spatula.

7. 7

   Return the Cast Iron Skillet to the Oven and bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

8. 8

   Let the cornbread cool in the Cast Iron Skillet for 5 minutes before slicing into wedges and serving warm. It will release easily from the well-buttered pan.