Side Dish: United States – Iowa – Iowa Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 2 cups (240 g) stone-ground yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (6 g) kosher salt
- 2 large eggs, approx. 100 g total
- 1 1/2 cups (360 ml) buttermilk (see note for substitution)
- 1/3 cup (75 g) unsalted butter, melted, plus 1 tbsp (14 g) butter for skillet or pan
- 2 tbsp (30 ml) vegetable oil or bacon drippings (optional, for crispier edges)
- 1/2 cup (120 g) canned or fresh corn kernels (optional, for texture)

Instructions

Short Description:
A slightly sweet, tender cornbread made with stone-ground local cornmeal and finished with butter for a rich, homey side that pairs well with Midwestern meals. It bakes up golden with a crisp top and moist crumb.

Regional Notes:
This Iowa version uses locally milled (stone-ground) yellow cornmeal and a touch of granulated sugar to reflect the Midwestern preference for a slightly sweet cornbread, rather than the unsweetened savory style found in some Southern recipes. It is commonly baked in a skillet or pan and finished with butter.

1. Preheat the oven to 400°F (204°C). If using a 9-inch cast-iron skillet, place it in the oven while it preheats; if using an 8x8 or 9x9-inch baking pan, lightly butter the pan and set aside.
2. In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly blended.
3. In a separate bowl, beat the eggs, then whisk in the buttermilk and the melted butter and vegetable oil (or bacon drippings) until combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. If using, fold in the corn kernels.
5. If using a hot skillet, carefully remove it from the oven and add the 1 tbsp (14 g) butter, swirling to coat the bottom and sides. Immediately pour the batter into the skillet (it should sizzle). If using a buttered baking pan, pour batter into the prepared pan.
6. Smooth the top gently and bake in the preheated oven until the top is deep golden and a toothpick inserted into the center comes out clean, about 20–25 minutes for a skillet or 22–28 minutes for a pan.
7. Remove from the oven and let rest 5 minutes. Brush the top with a little additional melted butter if desired, then slice and serve warm.
8. Leftovers can be wrapped and kept at room temperature for 1 day or refrigerated up to 3 days; reheat gently to restore crisp edges.

Note: If you don't have buttermilk, substitute 1 1/2 cups (360 ml) milk mixed with 1 1/2 tbsp (22 ml) white vinegar or lemon juice; let sit 5 minutes before using.