Skillet Cornbread With Chives

Name: Cast-Iron Skillet Cornbread With Chives
Yield: Serves 8
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

November 21, 2016

Photo by Alex Lau

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

Recipe information

Yield
Serves 8

Ingredients

cups coarse-grind cornmeal

tablespoons sugar (optional)

teaspoon kosher salt

teaspoon baking powder

teaspoon baking soda

large egg

1½

cups buttermilk

tablespoon lard or vegetable oil

cup (1 stick) unsalted butter, room temperature

tablespoons finely chopped chives

Flaky sea salt (for serving)

Special equipment: A 10-inch cast-iron skillet

Need to make a substitution?

Preparation

Step 1
Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
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.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes