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Recipes
November 2016

Skillet Cornbread With Chives

By The Dabney, Washington, DCPhotography by Alex Lau

4.2

(19)

Image may contain Food Cornbread and Bread
Alex Lau

A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

Recipe information

  • Yield

    8 Servings

Ingredients

2

cups coarse-grind cornmeal

2

tablespoons sugar (optional)

1

teaspoon kosher salt

½

teaspoon baking powder

½

teaspoon baking soda

1

large egg

1½

cups buttermilk

1

tablespoon lard or vegetable oil

½

cup (1 stick) unsalted butter, room temperature

2

tablespoons finely chopped chives

Flaky sea salt (for serving)

Special Equipment

A 10-inch cast-iron skillet

Need to make a substitution?

Preparation

  1. Step 1

    Place a rack in middle of oven and set skillet on rack; preheat to 450°.

    Step 2

    Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.

    Step 3

    Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15–20 minutes. Let cool 15 minutes before serving.

    Step 4

    Spread butter over cornbread, top with chives, and sprinkle with sea salt.

Nutrition Per Serving

Calories (kcal) 240 Fat (g) 16 Saturated Fat (g) 9 Cholesterol (mg) 60 Carbohydrates (g) 23 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 5 Sodium (mg) 310
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