Cast-iron cornbread with a fried-crisp bottom crust — the buttermilk classic that chili has been waiting for.
80 g
🧈 Butter ›
half in batter, half for the pan
Mise en place
Before you start
Prep checklist
Butter — half in batter, half for the pan
Heat the empty cast-iron skillet in a 210°C oven until screaming, with half the butter added in the last minute.
💡
Batter meeting hot buttered iron is the crust — pourable sizzle, not a quiet bake.
Whisk dry; whisk wet; combine in 12 strokes.
Pour into the hissing skillet and bake 20–23 minutes to golden with a clean skewer. Honey over the top while hot.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
·
This is the side — pick a main.
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