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.