Mayonnaise Cornbread

Mayonnaise is oil and egg yolk already evenly dispersed. That structure allows fat to coat flour proteins efficiently from the start, limiting gluten development and producing a finer, more cohesive crumb. It doesn’t make the cornbread richer in flavor; it makes it more defined in texture—soft but not cakey, sturdy but not dry. Buttermilk activates the baking soda, baking powder ensures steady lift, and the hot cast-iron skillet sets the outer starches immediately, creating the golden-brown crust that defines great cornbread. The mayonnaise disappears into structure. What remains is cornbread at its best—crisp-edged, tender-centered, and improved by an ingredient designed to bind fat and water seamlessly.

Makes 1 (8-inch) loaf

Servings (8-inch) loaf

Ingredients

1 cup (125 grams) all-purpose flour¾ cup (112 grams) finely ground plain yellow cornmeal (see Note)2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) baking powder1½ teaspoons (5 grams) kosher salt¼ teaspoon baking soda½ cup (120 grams) buttermilk, room temperature½ cup (112 grams) mayonnaise, room temperature2 large eggs (100 grams), room temperature¼ cup (57 grams) unsalted butter, melted1 tablespoon (14 grams) unsalted butter

Instructions

Preheat oven to 400°F (200°C). Place an 8-inch cast-iron skillet in oven while oven preheats.

In a medium bowl, whisk together fl our, cornmeal, sugar, baking powder, salt, and baking soda.

In another medium bowl, whisk together buttermilk, mayonnaise, eggs, and melted butter. Whisk buttermilk mixture into fl our mixture just until combined.

Working quickly but carefully, add butter to skillet, swirling skillet until butter is melted and skillet is evenly coated. Pour batter into skillet.

Bake until edges are browned, top is crisp, and an instant-read thermometer inserted in center registers 205°F (96°C) to 210°F (99°C), 20 to 25 minutes, covering with foil to prevent excess browning, if necessary. Let cool for 5 to 10 minutes. Best served hot. Store in an airtight container for up to 2 days.

Notes

Note: Be sure you’re using plain cornmeal rather than cornmeal mix or cornbread mix, both of which have flour, leavener, and salt already added.

The post Mayonnaise Cornbread first appeared on Bake from Scratch.

Dessert

Mayonnaise Cornbread