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The classics

Cornbread

No sugar, and the skillet goes in empty

Cornbread splits families in one line: sugar or no sugar. Mama Odell's has none, and it puts the cast iron skillet in the oven empty first so the batter hisses when it lands in the hot butter. That hiss is the entire crust. Six ingredients, five steps, twenty-five minutes: it is the shortest recipe of the collection, and the one that shows what each style does when there is very little to put on the page.

Serves 8 · prep 10 min · cook 25 min

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Cornbread laid out as an image, Watercolor style

Watercolor style · watermarked preview

The ingredients

  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup butter

How to make it

  1. Put a cast iron skillet in the oven and heat both to 425 °F.
  2. Whisk the cornmeal, the flour and the baking powder together in a bowl.
  3. Beat the eggs into the milk, then pour that into the dry mixture and stir just until it comes together.
  4. Melt the butter in the hot skillet, swirl it up the sides, and pour most of it into the batter.
  5. Pour the batter into the skillet, which should hiss, and bake 25 minutes until the top is gold and the edge pulls away.

What makes the difference. No sugar, and the skillet goes in the oven empty first. That hiss when the batter hits the fat is the whole crust.

In all 4 styles

4 versions

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