Cornbread

Cornbread is the most iconic of the quick breads in the cuisine of the American South. It’s easy to make, fast, filling, and a great accompaniment to most traditional Southern dishes or on its own. Made primarily from cornmeal, it is characterized by its rich, earthy flavor, satisfying crumbly texture, and golden-brown crust that contrasts with its soft interior.

A beloved staple, cornbread is deeply rooted in the region’s culinary traditions and history and can be sweet or savory. Here, we’ve kept it classic and did not add sugar. We do, however, include an unusual ingredient: orange juice. Don’t worry. The cornbread does not taste like an orange. The juice, when combined with a small amount of honey, simply amplifies the essence of the cornmeal, making for a more flavorful bread.

Ingredients

1/4 cup grapeseed or canola oil 

2 cups all-purpose flour           

2 cups finely ground cornmeal 

1 tablespoon baking powder    

1/2 tablespoon Morton kosher salt     

2 3/4 cups milk 

1/2 cup  butter, melted 

1 tablespoon honey      

4 tablespoons freshly squeezed orange juice

2 eggs  

Method

1. Heat the oven to 350 degrees.           

2. Pour the oil into a twelve-inch skillet and place it in the hot oven while you make the batter.

3. Whisk the flour, cornmeal, baking powder, and salt together in a large bowl. Set aside.                 

4. Whisk the milk, butter, honey, and orange juice together in a large bowl, add the eggs, and continue to whisk until incorporated.                      

5. Pour the wet ingredients into the dry ingredients and stir until combined.               

6. Carefully remove the skillet from the oven and pour in the batter.                

7. Bake for 30-35 minutes, or until a toothpick or cake tester comes out clean.

Notes For Cornbread

• A ten-inch skillet or pan will work for baking. The cornbread will just be a little thicker and may take longer to cook.

• To get a top crust that is golden brown all over, turn the broiler on when the cornbread is done just for a couple of minutes. This will keep the cornbread from over cooking but give you a nice, uniform color.

• The juice of one-half of a small to medium-sized orange normally yields four tablespoons.