Description
This old fashioned cornbread recipe offers a delightful golden hue, crispy edges, and a tender, moist center, perfect for complementing chili or stew. It’s an easy, family-friendly classic infused with robust flavor.
Ingredients
- 1.5 cups yellow cornmeal, medium grind
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, for savory)
- 1 tablespoon baking powder (vegetable-sourced)
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon za’atar spice blend
- 1.5 cups buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
- 2 large eggs
- 0.5 cup unsalted butter, melted
- 1 tablespoon unsalted butter, for greasing pan
- 0.67 cup pitted Kalamata olives, roughly chopped
- 1 teaspoon fresh lemon zest
Instructions
- Prep Oven and Pan: Preheat your oven to 400F (200C). Place a 9-inch cast-iron skillet or 8×8-inch square baking dish in the oven for 10 minutes to heat it piping hot.
- Grease Hot Pan: Carefully remove the hot pan. Melt 1 tablespoon of unsalted butter (or neutral oil) and thoroughly grease the bottom and sides, ensuring it is well coated.
- Combine Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, fine sea salt, and za’atar spice blend until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and large eggs until smooth. Gradually whisk in the 0.5 cup of melted unsalted butter until fully incorporated.
- Fold Wet into Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (do not overmix, lumps are acceptable). Gently fold in the roughly chopped Kalamata olives and fresh lemon zest, distributing them evenly.
- Bake the Cornbread: Pour the batter into the hot, greased skillet, spreading evenly with the spatula. Bake for 20-25 minutes, or until the top is golden brown and firm to the touch, and a wooden skewer inserted into the center comes out clean.
- Cool and Cut: Once baked, let the cornbread cool slightly in the pan for about 10 minutes. Carefully invert onto a cutting board, or cut directly in the skillet into 8-9 squares or wedges. Enjoy warm.
Notes
Consider organic cornmeal and dairy for the purest taste. Reduce or omit sugar entirely for a savory profile, or add fresh herbs like rosemary. Fold in fresh corn kernels when in season for an extra burst of sweetness and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx 100 g)
- Calories: 320 calories
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg