Bread Book / Cold Butter

Cornbread Same Butter, Different Grain

Same Butter, Different Grain. Cornbread uses the same cold-butter technique as any biscuit, just with cornmeal doing half the work and a hot skillet finishing the crust.

Cornbread uses the same cold-butter technique as any biscuit, just with cornmeal doing half the work and a hot skillet finishing the crust.

A basic skillet cornbread: cornmeal and flour, cold butter cut in, buttermilk and egg bringing it together, baked in a hot cast iron skillet for a crisp bottom crust.

The skillet matters more than the recipe. A cold pan gives a soft, pale bottom instead of a crisp one.

That sizzle when the batter hits the pan is what gives cornbread its crust. Skip it and the bottom stays soft.

For the kitchen

Useful skill, kept close.

For people who want quick bakes where cold butter, light hands, and heat decide the result.

Moves inside

What this book puts in your hands.

• Heat The Skillet First — That sizzle when the batter hits the pan is what gives cornbread its crust.
• Skillet: in the oven while it preheats, until smoking hot
• Butter: cold, cut into the dry ingredients same as any biscuit
• Batter: poured into the hot skillet, should sizzle on contact
• Baked: deep golden, pulling away from the sides

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Also on this shelf

Cold butter, quick hands. Three ways to get it right.

Part of Cold Butter Biscuits Part of Cold Butter Cornbread Part of Cold Butter Scones

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