Our Test Kitchen granted the "perfect" moniker to Ben's recipe, thanks to the extra flavor and superior texture his browned butter affords. This recipe and Cornbread Pudding with Whiskey Caramel are two of the many treasures in Ben's fresh new cookbook, Sweet & Southern: Classic Desserts with a Twist.Hands-on 20 min., Total 55 min.

Ben Mims' Perfect Cornbread

cornmeal

all-purpose flour

baking powder

salt

baking soda

buttermilk

eggs

butter

Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet.


Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm.


I thought this was an extremely moist corn bread.  I followed the recipe and it was easy to make. 

No, you are correct.  One thing my family knows well is cooking a successful pan of corn bread.  For perfection, it is one egg too much and if you want a bit more of the "corn" taste, either add 1/4 more of corn meal or 1/4 less of flour.Lastly, a little known secret is adding one heaping tablespoon of mayonnaise to the batter.  This aids in making it less dense.  My Mom and Grandmother always added a tablespoon of sugar, I prefer adding honey to the mixture.  Following these simply changes should make a difference.

Follow instructions. Melt butter once the skillet  is hot don't start them together. My guys thought it a little cakey,  so the next time I reduce flour by 1/4 cup and increased corn meal by 1/4 cup. Good both ways.

I always trust Southern Living recipes and back in the day collected every annual recipe book and almost cooked by them exclusively.  Because I have had such success with them, I almost wonder if this cornbread recipe has errors in it.  I think the problem was way too much butter and one too many eggs.  It cooked doughy and had a terrible texture.  I allow for the possibility that I measured something wrong, but I won't try this again.

Thank you, Ben!  Best cornbread I've ever made.  I have a 9" cast iron skillet so had to cook it a bit longer.  But it was still moist and delicious.  I will never use another receipe except this one.  My step-mom makes the best we have ever eaten but I can't master.  So this is MY best.

ben mims' perfect cornbread

Servings: 9

Author : Ben Mims

Ingredients

Instructions

Top Similar Recipes from Across the Web

Ben Mims’ Perfect Cornbread

Perfect Vegan Cornbread

perfect, forever cornbread

Perfect Cornbread Recipe

Ben Pollinger’s Fried Sea Scallops ...

Ben and Jerry's Cantaloupe Ice Crea...

Ben & Jerry's Sweet Ice Cream Base ...

Cornbread

Cornbread

Cornbread

Cornbread

Cornbread

Cornbread

Cornbread

Cornbread

Cornbread

Cornbread

Cornbread - Cheese Whiz Cornbread

Ben and Jerry's Oreo Mint Ice Cream...