All-Corn Cornbread

Ingredients

• 90 g (½ cup plus 1 tablespoon)stone-ground white hominy grits
• 236 g (1½ cups plus 1½ tablespoons)stone-ground yellow cornmeal
• 2 teaspoonsbaking powder
• 1½ teaspoonskosher salt
• ½ teaspoonbaking soda
• 600 ml (2½ cups)low-fat buttermilk
• 2 largeeggs
• 43 g (3 tablespoons), cubedunsalted butter

Instructions

1. 1

   Heat the oven

   Set a rack in the lower-middle position and put a 25 cm (10-inch) cast-iron skillet on it. Heat the oven to 230°C (450°F).

2. 2

   Grind the grits

   Blend the grits on high for 30 seconds. Tip them into a large bowl, add the cornmeal, salt, baking powder and baking soda, and set aside.

3. 3

   Mix the batter

   In a separate bowl or large measuring jug, thoroughly combine the buttermilk and eggs. Whisk the wet mixture into the dry ingredients until smooth, then leave it to stand for 5 minutes.

4. 4

   Butter the skillet

   Open the oven and carefully take out the skillet. Swirl the butter around its base and sides to melt it and grease the pan, then quickly pour in the batter. Jiggle the skillet to spread the batter evenly and return it to the lower-middle rack.

5. 5

   Bake until golden

   Bake for 25 minutes, until the cornbread is golden brown and springs back when touched. An instant-read thermometer inserted in the centre should register 93–96°C (200–205°F).

6. 6

   Cool and serve

   Remove the skillet from the oven and leave the cornbread to cool for at least 10 minutes. Serve hot with butter and a glass of cold buttermilk on the side.

What is all-corn cornbread?

Cornbread is a quick bread made with cornmeal, especially familiar in the American South. This version brings together hominy grits and yellow cornmeal, giving it a bolder corn flavour and a more varied texture than a loaf made with cornmeal alone.

The recipe appeared on Season 1 of Good Eats: Reloaded. Grinding the grits briefly helps them blend into the batter, while the hot cast-iron skillet gives the bread its browned, buttery edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 9g protein, 52g carbs, 8g fat.

Most of the carbohydrates come from the grits and cornmeal, while the eggs and buttermilk contribute protein. Butter, eggs and buttermilk account for much of the fat. Pair a slice with vegetables or beans for a more balanced plate.

Why use two corn ingredients?

Grits: A short spin in the blender breaks them down so their texture is less coarse in the finished bread.

Cornmeal: Stone-ground yellow cornmeal supplies the familiar flavour and colour. Keeping it alongside the grits makes this a genuinely corn-led loaf.

Get the skillet properly hot

Preheating the skillet in the 230°C oven is central to the method. Work quickly when adding the butter and batter so the pan stays hot and the base starts setting as soon as the batter goes in.

Swirl the butter over both the bottom and the sides. It coats the pan and adds flavour to the crust.

Mix and rest the batter

Wet ingredients: Whisk the eggs thoroughly into the buttermilk before combining it with the dry mixture.

Rest: Once the batter is smooth, leave it for 5 minutes as directed. Avoid extended whisking; the method calls for mixing only until smooth.

Check the centre for doneness

Look for a golden-brown top that springs back when lightly touched. The stated centre temperature is 93–96°C, which offers a more precise check than colour alone.

Let the cornbread cool in the skillet for at least 10 minutes before serving. This gives the hot bread a little time to settle and makes it easier to portion.

Serve it warm

The recipe suggests serving the cornbread hot with butter and cold buttermilk. The contrast keeps the meal simple and lets the corn flavour remain the focus.

For a fuller plate, pair a slice with a bowl of soup, beans or a vegetable dish. These are serving ideas rather than ingredients in the recipe.

Recipe notes & tips

• Blend the grits for the full 30 seconds so they are broken down before mixing.
• Measure the baking powder and baking soda carefully to keep the batter balanced.
• Have the batter ready before taking the hot skillet out of the oven.
• Pour the batter into the buttered skillet promptly to preserve the pan’s heat.
• Use an instant-read thermometer to check the centre if you are unsure whether the bread is baked through.
• Allow at least 10 minutes of cooling before cutting and serving.

Variations

• Serve with extra butter: Add a pat to each warm slice at the table.
• Add honey: Drizzle a little over a slice for a sweeter serving.
• Pair with soup: Serve alongside a bowl of soup for a more substantial meal.
• Serve with beans: Add beans on the side for a savoury accompaniment.
• Add vegetables: Pair each serving with cooked seasonal vegetables.

Common mistakes to avoid

• Skipping the preheat: The skillet needs to be hot before the batter goes in; place it in the oven while it heats.
• Leaving the grits coarse: Blend them on high for the full 30 seconds before adding them to the bowl.
• Overmixing: Whisk only until the batter is smooth, then leave it to stand for 5 minutes.
• Letting the skillet cool: Add the butter and batter promptly after taking the pan from the oven.
• Guessing the centre is done: Check for a springy surface or a centre temperature of 93–96°C.
• Cutting it too soon: Wait at least 10 minutes after baking before serving.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the oven until warmed through, or use a microwave for a quick serving.

Frequently asked questions