Sobre esta receta

Un pan de maíz dorado, tierno y ligeramente dulce con una corteza crujiente y una miga esponjosa. Esta receta confiable hecha desde cero se prepara en minutos y se hornea perfectamente cada vez — perfecta para acompañar chiles, sopas, barbacoa, o simplemente untada con mantequilla y miel. Hornearla en una sartén de hierro fundido te da esa corteza dorada irresistible que hace que el pan de maíz casero sea verdaderamente especial.

Instrucciones

1. 1

   Preheat your Oven to ![400°F]. Place a 10-inch Cast Iron Skillet (or an 8x8-inch Baking Dish) in the Oven while it preheats — this is key to getting a crispy bottom crust.

2. 2

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

3. 3

   In a separate medium Mixing Bowl or large Measuring Cups, whisk together the Buttermilk, Eggs, melted Butter, and Vegetable Oil until smooth.

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 1 tablespoon of Butter and swirl to coat the bottom and sides — it will sizzle immediately. This creates the golden crust.

6. 6

   Immediately pour the batter into the hot buttered Cast Iron Skillet and spread it evenly. Return to the Oven quickly so the Cast Iron Skillet stays hot.

7. 7

   Bake for 20–22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the sides of the pan.

8. 8

   Let the cornbread cool in the Cast Iron Skillet for at least 5 minutes before slicing. Serve warm with Butter and Honey, alongside chili, soup, or BBQ.