Reply to Can I make cornbread on Wednesday--a day ahead of time?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]It will be dry.[/quote]

Cornbread is only dry if you have a poor recipe and it actually gets more moist as time goes on which sounds weird but true. [/quote]

What's your recipe? 
I generally only have liked cornbread hot out of the oven. [/quote]

140 grams (10 tablespoons) unsalted butter, divided
240 grams (2 cups) cornmeal (good quality stone ground cornmeal preferred)
60 grams (½ cup) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¾ teaspoons kosher salt
25 grams (2 tablespoons) granulated sugar
360 grams (1 ½ cups, 360 milliliters) buttermilk, room temperature*
2 large eggs, room temperature

Instructions
Position an oven rack to the center position and place a well seasoned 10 inch or 12 inch (25 or 30 cm) cast iron skillet inside. Preheat the oven to 450°F/230°C. (Preheating the skillet helps create cornbread with a crispy bottom.)

While the oven and cast iron skillet preheat, melt the butter (140 grams/ 10 tablespoons) in a saucepan on the stove or slowly in the microwave. Once completely melted, set aside about 2 tablespoons to use to grease the skillet. The remaining butter will be used in the batter. Set both aside to cool slightly.
In a large mixing bowl, add the cornmeal (240 grams/ 2 cups), all-purpose flour (60 grams/ ½ cup), baking powder (1 ½ teaspoons), baking soda (½ teaspoon), salt (1 ¾ teaspoons), and sugar (25 grams/ 2 tablespoons). Whisk together until combined.
Add in the buttermilk (360 grams/ 1 ½ cups), eggs (2 large), and the larger amount of melted butter (8 tablespoons). Stir until everything is just incorporated- try not to over-mix.
Carefully remove the hot cast iron skillet from the oven. Add the remaining melted butter (about 2 tablespoons) to the skillet and swirl it around until the bottom is coated. Pour the cornbread batter into the skillet and immediately place the skillet back into the hot oven.
Bake for 20 minutes or until a toothpick inserted into the center comes out with moist crumbs. For a crispier top, put it under the broiler for 1-2 minutes, watching it very closely.
Optional: Run a stick of butter over the top of the baked cornbread while it is still hot. The butter will seep into the bread and keep it extra moist and flavorful and keep it extra moist and delicious.[/quote]

Your cornbread recipe, as delectable as it is out of the oven, is still just leftover cornbread the next day. The crispy crusty-ness from the skillet, paired with butter immediately fresh from a hot oven, is the best part of cornbread.

It's ok to just recommend against serving leftover cornbread, moist or dry.

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