- 1¼ cups yellow cornmeal
- 3/4 cup all-purpose flour
- 2½ teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 cup milk
Using a cast iron skillet is the key to star chef Bobby Flay's perfect cornbread. With its crispy edges and a perfect crumb inside, it's everything the Southern classic should be.
Equipment needed: 8-inch cast iron pan
Preheat oven to 425ºF. Put an 8-inch cast iron pan in the oven for 10 minutes.
Stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together eggs, melted butter and milk. Add the wet ingredients to the dry and mix until just combined. Do not overmix.
Remove the pan from the oven and spray with nonstick spray or brush with butter. Scrape the batter into the hot pan and bake for 15-18 minutes, or until lightly golden brown and just baked through.
Let cool in pan for 10 minutes. Remove from pan and let sit out overnight if using for dressing.