This is fresh, hot corn bread being cut into six generous wedges for serving. Corn bread seems to be a very sensitive topic for people in the South. When we were on vacation, I saw more than a couple of restaurants that made claims to serving the best corn bread in Charleston. One claim I saw said it was the best due to the use of white corn meal. Another claim said that they had the best because they used local stone-ground yellow corn meal. I didn’t know there were so many choices available in the art of corn bread making as I usually enjoyed the one and only Jiffy-boxed corn bread as a child and have rarely eaten corn bread as an adult. Now that we are back in Connecticut and still cooking a lot of Southern classics, I decided to look around and determine what I would consider the best corn bread recipe on the market. Here is the first contender, again from the ‘Lee Bros. Southern Cookbook‘. Since they haven’t steered us wrong since our return, I figured I’d give their recipe the first shot. What interested me in this recipe was the title, Crispy Corn Bread. I was envisioning a soft center and a crispy and chewy crust on top and that is just what we got. To achieve this crispy corn bread, all I needed was a 12 versus a 9 inch cast iron skillet. The larger skillet is the trick to obtaining corn bread that has that delicious corn flavor and carmelized crust, but because the batter lies thinner in the pan and only gets up to about a half-inch thick, you double the crispiness of the bread while retaining its moistness. Because the crust-to-crumb ratio is very high, this corn bread is like a moist flatbread with a big corn taste.
- 1 tablespoon unsalted butter
- 1 1/2 cups stone-ground cornmeal (yellow or white, the choice is yours)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons sugar (I added one more teaspoon than the recipe called for because I like it a little sweeter)
- 1 large egg
- 1 1/2 cups whole or low-fat buttermilk
- 2 tablespoons unsalted butter
- Butter and honey (or whatever) for spreading
Preheat the oven to 450 degrees. Grease a 12-inch skillet with the butter, leaving any excess in the pan, and place it in the oven.
In a large bowl, sift the dry ingredients together.
In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the butter in a small pan over low heat and whisk the butter into the batter.
When the butter in the large skillet is smoking, carefully remove the skillet from the oven and swirl around the butter to coat the bottom and sides evenly. Pour the batter into the skillet. It should sizzle. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven. Cut the cornbread into 6 wedges in the skillet and serve hot, with the butter, honey or any other spread of your liking.
This corn bread was very good served in a big wedge beside our chicken-fried steak with vidalia cream gravy. This was some good Southern eating. Are you getting the point that I am in love with the Lee Bros. cookbook? So far, no disappointments and some great food. I’m giving this corn bread a score of 8 because I thought it needed to be a little sweeter (again, this is why I increased the sugar content in the recipe above). Give this quick and easy corn bread recipe a try and enjoy the crispy crust the next time you are cooking up your favorite Southern dish. Do you have any tricks for making good, old-fashioned corn bread?