Husk Cornbread Recipe (2024)

Uh, how about mentioning that you should return the cornbread to the oven to cook it. And that the verb for that is "bake," not "cook."

Yes, Sean Brock's recipe - found elsewhere on the web - states that you return the skillet to the oven and bake for 15 minutes, until a toothpick inserted in the center comes out clean.

Most Southern recipes for cornbread do not call for sugar at all.

It was confusing. After pouring the batter onto the greased, sizzling hot cast iron pan, put the pan BACK IN THE OVEN AND BAKE, NOT COOK ON THE STOVE!

Whatever kind of cornmeal you use (actually white cornmeal is more typical across the South), they all hydrate differently so to not have dry cornbread you need a moist batter. Instead of worrying about the exact amount of liquid to add, just make it looks creamy and pourable, like pancake batter. I usually add a shot of water to the batter after adding the buttermilk to loosen it up as needed. It should hit the pan and want to spread to the edge.

I was taught to use the same amount of buttermilk as meal, so my recipe calls for 2 C white cornmeal (bolted), 2 C of buttermilk, no flour and no sugar. The most important part is the sizzling iron skillet and the use of either lard or bacon fat. To make mine a bit healthier, I've cut the lard/bacon fat to 2 T melted in the skillet, and use 2 T of EVOO or coconut oil in the batter, and drizzle 2T melted butter on top, just before putting in the oven.

The cook/baked confusion notwithstanding, this is my new favorite cornbread recipe. I'm from Georgia and have lived in Europe for nearly a decade. This is the first recipe that I can use with the ingredients I can get here and still come up with something as good as back home. In fact, I made a second batch straight away. Even non-Americans find it delicious, and they have zero nostalgia.

I think it all depends on the corn meal - the notes say that if you don't have access to good, quality (coarse!) meal, reduce the corn meal and add some wheat flour. I live in southern Sweden and can only get Italian polenta. I did as the notes suggested and mine came out light and fluffy, just like when I was back home in Georgia (where we never, ever, added wheat flour).

I'm from KY, and my Dad, an excellent cornbread baker, and everyone I knew growing up, used WHITE cornmeal only. Dad always said the yellow corn was for the pigs, the white for people.

I used local stoneground cornmeal, butter instead of lard, made buttermilk substitute at home, and stopped at step 4. It was great - nice crunchy outside and moist inside. Listed cooking time may be too long - it was cooked at 12 minutes (on convection bake at 425 degrees). Also, I thought it could have used a little more salt. Still, the tastiest texture cornbread I've ever made, and so easy. Will definitely make it again.

Timothy, if it feels like a chore to eat, do what my southern mother-in-law taught me: put cultured buttermilk in a bowl, add some cut up cornbread, and eat it. It’s one of my favorite ways to use leftover cornbread!

Sugar is never used in true Southern cornbread. Nor lard.

I could not believe how ridiculously easy and delicious this recipe is. Will never use another. I did put some oil in my cast iron pan because i do like a little crispy edge.

I highly recommend the Geechie Boy cornmeal! It makes spectacular cornbread.

I forgot to mention that my family also added nutmeg; my mother used 1/2 teaspoon and I put in one or more teaspoons.

1. My mother soaked the cornmeal in the milk / buttermilk for awhile to moisten the grains before combining it with the other ingredients. Soaking makes the cake more tender.2. Additionally, when I don't have buttermilk, I use water and a little yogurt because I find that too much milk or buttermilk hides the cornmeal flavour.

So yummy and soft and fluffy. Did 1.5 cups cornmeal and .5 cups flour. Added 1.5 tbsp sugar (but next time try without and see how it is).

Perfect. Not sweet or cake-like. Dense and crunchy. Butter works too.

I didn’t have milk or buttermilk so I subbed plain Greek yogurt. It worked great! I used butter for the batter and then bacon grease for the pan (I forgot about the bacon grease for the batter until it was too late. That would have been good!).

Adjusting for 7000’ altitude: 2 cups buttermilk, 1/4tsp baking soda, no baking powder, bake at 475F for 18 minutes.

Will want to serve with honey, if foregoing the crouton stage and serving as a side of cornbread. Could also add just a pinch less salt than it asks for.

White cornmeal is relatively tasteless. Yellow is the best choice

Made this with the 1.5 cup store-bought cornmeal and half cup all purpose flour. Used a strange size 11 inch cast iron skillet and subbed butter plus one tbsp for lard. Added 1 heaping tsp sugar. Baked as directed and it is delicious.

Perfect amount for my 6” cast iron pan.

I wasn’t able to use amazing cornmeal, so maybe that was the culprit, but I am definitely going to add more liquid next time. This recipe came out dry and no flavor of butter and was severely under seasoned.