Lisa’s Cornbread Recipe
This recipe needs no formal introduction because it will speak for itself! My very good friend Lisa makes this for me on request every time I come for dinner. It is one of my favourite recipes and always pleases the crowd. She makes it in a square pyrex but I have been making it in a preheated, generously buttered cast iron skillet. Thank you Lisa!
Ingredients
- 155grams/ I cup cornmeal, I use Bob’s
- Redmill Medium Stone Ground Cornmeal
- 130 grams/ 1 cup AP flour
- 67 grams/⅓ cup sugar
- 2½ tsp baking powder
- ¼ tsp sea salt or ½ tsp. kosher salt
- 1 cup buttermilk*
- 6 tbsp unsalted butter, plus the
- remainder of the stick for greasing the
- skillet
- 1 egg, slightly beaten
- Optional Ingredients (add to the wet
- mix)
- 1 minced jalapeño pepper
- ½ cup shredded cheese
Instructions
- 1
Place a 12-inch cast iron skillet in the oven while the oven preheats. Preheat oven to 400˚F. If you are using a 8 by 8 square pyrex, preheat that too.
- 2
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt.
- 3
In a separate bowl or measuring cup, stir together the buttermilk, melted butter (6 tbsp.) and beaten egg.
- 4
Mix the wet into the dry.
- 5
Carefully remove the preheated pan from the oven, place the remainder of the butter stick (2 tbsp.) in the hot skillet and let it melt, brush it up the sides.
- 6
Pour the cornbread batter into the pan, spread it out and place in the oven.
- 7
Bake for approximately 18-24 minutes or until the edges are golden.
- 8
Serve warm or room temp right form the pan! Serves 6-8 (more or less) *If you don’t have buttermilk, mix together 1 tbsp. lemon juice or vinegar with 1 cup milk, let stand for 5 minutes, voila, buttermilk!
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Lisa’s Cornbread?
This Lisa’s Cornbread recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this lisa’s cornbread?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.