Chef Geoffrey Zakarian's basic cast-iron pan cornbread is a budget-friendly staple you'll want to bookmark.
Geoffrey uses this cornbread in his Spicy Italian Sausage, Chestnut & Cornbread Dressing.
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- 2 teaspoons salt
- 3 ½ teaspoons baking powder
- 1 large egg
- ½ cup milk
- ½ cup buttermilk
- ⅓ cup canola oil
- Butter, as needed
Preheat oven to 400˚F. Grease a 9-inch cast-iron pan with butter.
In a mixing bowl, whisk together the dry ingredients. In a medium bowl, whisk together the wet ingredients, then stir into the dry ingredients until smooth.
Pour the batter into a cast-iron pan and bake until a toothpick inserted into the center comes out clean, about 25 minutes.