Cornbread Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven to heat while you mix the batter. If using a baking pan, lightly brush with 1 teaspoon butter or oil; if using a skillet, you will add melted butter to the hot skillet in step 4.

Combine dry ingredients

In a large mixing bowl whisk together all-purpose flour (0.75 cups), Young Farms corn flour (0.75 cups), granulated sugar (2 tbs), baking powder (1 tsp), baking soda (1/4 tsp) and fine salt (1/2 tsp) until evenly blended.

Combine wet ingredients

In a separate bowl or measuring cup whisk together buttermilk (0.75 cups), 1 large egg, melted unsalted butter (3 tbs) and vegetable oil (1 tbs) until smooth and homogenous.

Make the batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix — small lumps are fine. Scrape the sides and bottom to ensure no dry pockets remain.

Bake

Carefully remove the hot skillet or pan from the oven. If using a hot cast-iron skillet: add 1 tbs melted butter to the skillet and swirl to coat. Immediately pour the batter into the hot skillet or prepared pan, smoothing the top. Place in the oven and bake at 425°F (220°C) until the top is golden brown and a toothpick inserted into the center comes out clean, about 18–22 minutes for a skillet, 20–25 minutes for an 8x8 pan.

Cool and finish

Remove the cornbread from the oven and allow to cool in the pan for 8–10 minutes. Run a knife around the edges if needed, then transfer to a wire rack or slice and serve warm. If you used a skillet, you can slice directly in the skillet.

Spread softened butter (2 tbs) on warm cornbread slices and spoon or drizzle red pepper jelly (about 1/2 cup total, serve on the side for guests) over the top or serve the jelly alongside. If desired, sprinkle a light pinch of coarse sea salt (1/4 tsp divided) over buttered slices to balance sweetness.