18 Ratings
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10 minutes (active) plus 5 minutes (cooling) Prep
| 23 minutes Cooking
8
Servings
1. Preheat oven to 425°F.
2. Grease a 9″ cast-iron skillet.
3. When oven reaches 425°F, put skillet in for a few minutes while making the batter.
4. Beat 2 eggs, then add sugar and beat well with whisk. Add remaining ingredients and whisk until smooth (if you have time, let the batter “stand” for several minutes to develop tangy flavor).
5. When skillet is hot, remove from oven and pour batter into it.
6. Place skillet in oven; bake for 23 minutes.
7. Remove from oven and let stand for about 5 minutes before cutting into wedges.
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Growing up in the south, I have been a cornbread fan all my life. I am nearing 60, a guy and I enjoy cooking. I consider myself to be well acquainted with cornbread in all it’s variants. I have had cornbread prepared by four generations of my family in multiple forms, eaten countless varieties from hot water corn bread at a soul food restaurant to cornbread at Paula Deen’s and everything in between. The only change to this recipe I make is leaving out the sugar because my wife and children prefer it that way. I have made this cornbread well over a hundred times through the years and it is CONSISTENTLY EXCELLENT. You will have the moistest,lightest,least crumbly and most flavorful cornbread you will ever make. I will also tell you that using Duke’s in this recipe is CRITICAL. I learned early on, to quote Tom Cruise in Risky Business, ” There is NO substitute.”