Everything used in this recipe, including recommended baking tools, can be found near the bottom of the page.
Made with instant corn masa flour rather than ordinary cornmeal, this skillet cornbread has a distinctive toasted-corn flavor. A preheated cast-iron skillet gives the bottom and edges a beautiful crust while buttermilk keeps the center tender.
Ingredients
- 150 g Maseca instant corn masa flour (about 1¼ cups)
- 120 g all-purpose flour (about 1 cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- 1 tablespoon sugar or honey (optional)
- 2 large eggs
- 300 g buttermilk (about 1¼ cups)
- 60 g melted butter (4 tablespoons)
- 1 tablespoon bacon grease or butter, for skillet
Instructions
- Place a 9-inch cast-iron skillet in the oven and preheat to 425°F.
- Whisk Maseca, all-purpose flour, baking powder, baking soda, salt, and optional sugar in a large bowl.
- In another bowl whisk eggs, buttermilk, melted butter, and optional honey (if using honey instead of sugar).
- Fold wet ingredients into dry just until combined. Rest batter 5–10 minutes to hydrate the masa; if unusually thick, add a splash of buttermilk.
- Carefully remove the hot skillet, add bacon grease or butter, and swirl to coat.
- Pour batter into the sizzling skillet and bake 20–25 minutes, until golden and a toothpick comes out clean.
- Cool in the skillet for about 5 minutes before slicing. Serve warm with butter, honey, or a bowl of chili.
Tips from the kitchen
For a more savory cornbread, leave out the optional sweetener. If you like a touch of sweetness, use the tablespoon of honey or sugar. The brief batter rest lets the masa absorb liquid; add a little extra buttermilk only if it becomes too stiff to spread.
Serve with chili, soup beans, or a pat of melting butter. Store covered after cooling and reheat gently in the oven or a skillet.
Recommended baking tools and ingredients
Weigh masa and flour for repeatable results.
View scale ↗A bowl, whisk, and a well-seasoned 9-inch cast-iron skillet are all you need.
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