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Hey Foodies !

Breaking News from the Ancient Kitchen! ✨ Forget the gladiator fights and lavish feasts for a moment, because today we’re uncovering a culinary secret that stretches back to the heart of the Roman Empire! 🏛️🥖

Today, I’m whipping up the Best Classic Skillet Cornbread – so sweet, incredibly moist, it practically melts in your mouth with every bite.

Did you know the Romans, those legendary builders of roads and empires, were also masters of the quick bread? They crafted rustic flatbreads, baked swiftly on hot stones and hearths (their version of a “skillet”!), ready to fuel legions or feed families. Simple. Satisfying. Essential.

And that, my friends, is the ancient spirit I channeled into my Best Classic Skillet Cornbread today! 💛 While corn arrived on the scene much later, the soul of this bake carries that same Roman ingenuity for a quick, comforting, and utterly delicious bread. It’s gloriously sweet, unbelievably moist, and truly melts in your mouth!

But for the ultimate taste of ancient history, this cornbread pairs perfectly with a hearty, rustic red lentil soup! 🥣🌿 The Romans relied heavily on nourishing legumes like lentils, making robust soups a foundational part of their diet. It’s another authentic echo of their cuisine, and together, they make an incredible meal bridging millennia.

This recipe results in a tender, moist cornbread with a lovely golden, slightly crispy crust, especially when baked in a preheated cast iron skillet. It has just enough sweetness to be delightful on its own or alongside savoury dishes.

Classic Skillet Cornbread

Yields: 8-10 servings

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients:

• 1 cup (125g) all-purpose flour

• 1 cup (150g) yellow cornmeal (medium grind is great for texture)2

• 1/2 cup (100g) granulated sugar (adjust to 1/4 cup for less sweet, or omit for savoury)

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (240ml) buttermilk (or make your own: 1 cup milk + 1 tbsp white vinegar or lemon juice, let sit 5 mins)

• 1/2 cup (120ml) milk (any kind)

• 1/2 cup (113g) unsalted butter, melted, plus 1 tablespoon for the skillet

• 2 large eggs, lightly beaten

Equipment:

• 10-inch cast iron skillet (highly recommended for the best crust) or an 8×8 inch baking pan.

Instructions:

1. Preheat & Grease: Place your cast iron skillet (or baking pan) in the oven and preheat the oven to 400°F (200°C). Once hot, carefully remove the skillet, add the 1 tablespoon of butter to it, and swirl it around to coat the bottom and sides. Place the hot skillet back in the oven while you mix the batter. This step is key for a crispy, golden crust!

2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar (if using), baking powder, baking soda, and salt.

3. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, regular milk, melted butter, and lightly beaten eggs until well combined.

4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are okay. Do not overmix, as this will develop the gluten in the flour and make your cornbread tough and dry.

5. Pour & Bake: Carefully remove the hot, buttered skillet from the oven. Pour the cornbread batter into the hot skillet (it should sizzle slightly!).

6. Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

7. Cool Slightly: Let the cornbread cool in the skillet for about 5-10 minutes before slicing and serving. This allows it to set up and makes it easier to remove.

Top Flavour Enhancements & Variations:

For a Sweeter or Richer Flavour:

• Honey or Maple Syrup Drizzle: Serve warm cornbread with a generous drizzle of honey or maple syrup.

• Extra Butter: A pat of butter melting on a warm slice is pure heaven.

• Creamed Corn: Fold in 1/2 cup of drained canned creamed corn (or fresh/frozen corn kernels) into the batter for extra moisture and corn flavour.

For a Savoury, Southern-Style Kick:

• Reduce/Omit Sugar: Start by reducing the sugar to 1/4 cup, or omit it entirely for a truly savoury cornbread.

• Jalapeño & Cheese: This is a classic! Fold in 1/2 cup shredded cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) into the batter.

• Crispy Bacon: Cook 3-4 strips of bacon until crispy, crumble, and fold into the batter. Save a tablespoon of bacon grease from cooking the bacon and use it to grease the skillet instead of butter for an extra smoky flavor.

• Chives or Green Onions: Fold in 2-3 tablespoons of chopped fresh chives or green onions for a mild oniony bite.

• Herbs: A tablespoon of fresh chopped rosemary or thyme can add a lovely aromatic note.

Tips for the “Best” Cornbread:

1. Don’t Overmix: This is the #1 rule! Over-mixing develops gluten, leading to tough cornbread.3 Mix just until the wet and dry ingredients are combined. Lumps are fine.

2. Hot Skillet/Pan: Preheating your cast iron skillet or baking pan in the oven with butter or bacon grease creates that desirable crispy, golden-brown crust that truly elevates cornbread.

3. Buttermilk is Key: Buttermilk provides a wonderful tang, reacts with the baking soda to create lift, and contributes significantly to a tender, moist crumb.4

4. Good Quality Cornmeal: The type of cornmeal matters. A medium-grind yellow cornmeal generally gives the best texture and flavour for this type of cornbread.

5. Don’t Overbake: Keep an eye on it! Over-baking will dry it out. As soon as a toothpick comes out clean, it’s done.

6. Serve Warm: Cornbread is always best served warm, fresh from the oven.

Enjoy your cornbread ! Goes great with lintel soup btw …

Cheers !

Chef Bari Marcus Anthony