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.