The perfect accompaniment to chili and other hearty stews, cornbread cooks to perfection in a cast-iron skillet, with lightly crispy edges and a tender interior. The cayenne gives it a mild kick, but you can also add chopped poblano chiles if you prefer even more punch.
- 1 cup (5 oz./155 g) finely ground cornmeal
- 1 cup (5 oz./155 g) all-purpose flour
- 1/4 cup (2 oz./60 g) sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 3/4 cup (3 oz./90 g) grated sharp cheddar cheese
- 1 egg
- 1 cup (8 fl. oz./250 ml) buttermilk
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
1. Preheat an oven to 400°F (200°C). Grease a 10-inch (25-cm) cast-iron fry pan.
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, cayenne and cheese. Make a well in the center.
3. In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
4. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes before serving. Serves 8.
Williams Sonoma Test Kitchen