Skillet Cornbread With Chives

Ingredients for Skillet Cornbread With Chives

• 400g coarse-grind cornmeal

• 2 tablespoons sugar (optional)

• 1 teaspoon kosher salt

• 1/2 teaspoons baking powder

• 1/2 teaspoons bicarbonate of soda

• 1 large egg

• 350ml buttermilk

• 1 tablespoon lard or vegetable oil

• 120ml (1 stick) unsalted butter, room temperature

• 2 tablespoons finely chopped chives

• Flaky sea salt (for serving)

• A 10-inch cast-iron skillet

How to make Skillet Cornbread With Chives

Place a rack in middle of oven and set skillet on rack; preheat to 232°C.

Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and bicarbonate of soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.

Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and centre is firm, 15–20 minutes. Let cool 15 minutes before serving.

Spread butter over cornbread, top with chives, and sprinkle with sea salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.