While working a red-eye flight from Anchorage to Salt Lake City recently, my fellow flight attendants and I were talking to keep each other awake. The conversation steered toward southern food, and I mentioned that my husband insists that “real” cornbread doesn’t have sugar. A bored passenger, Jeff Hunt (who is a delightful southerner), just happened to overhear us as he came to the back galley and told us that he made the best cornbread ever. Of course I didn’t believe him – everybody thinks their versions of certain foods are best. However, when he told us how he made it – in a skillet without an oven – I was intrigued. Although he told me how he did it, and I wrote down the ingredients, he wanted to make sure I did it correctly and he spent the remainder of the flight writing down each detail on a napkin. When I got home and made Jeff Hunt’s Best Cornbread on the Planet, I was blown away, and will never make another version again. I have adjusted the instructions slightly to make it easier to put together, but the ingredients are not changed from the original.

Mr. Hunt was right – he does make the best cornbread ever, and because he shared his recipe, you, too, can make the best cornbread ever. This cornbread goes well with everything southern, and I’ve now made it so many times, I can honestly say it turns out perfectly every time. Thanks Mr. Hunt; cornbread lovers everywhere will think of you whenever they eat this excellent cornbread!

8 Servings

1 cup white cornmeal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup evaporated milk
3/4 cup water
2 large eggs
1 stick melted butter, (1/2 cup) & extra to butter the pan & butter the finished cornbread

1. Preheat a 9 or 10" cast iron skillet with lid over medium low heat.
2. Measure the cornmeal, flour, baking powder, and salt into a fine strainer set over a mixing bowl; shake through.
3. Whisk in the milk, water, and eggs till wet.
4. Let sit at least 10 minutes.
5. Whisk till smooth, scraping down the sides.
6. Remove the lid from the skillet and smear with additional butter.
7. Whisk the butter into the batter and pour it into the skillet.
8. Cover the skillet, and let cook with the lid on for 15 minutes (medium low) or until skin has formed on top.
9. Slide the cornbread onto the lid or a plate, skin side up, and invert the cornbread into the skillet; let cook five minutes.
10. Invert and butter (that’s right – you can’t get too much butter), then serve in wedges

Note: Mr. Hunt says cornbread should be served room temp, but we like it best warm dripping with real butter.

Amount Per Serving
Calories 182 Calories from Fat 44
Percent Total Calories From: Fat 24% Protein 14% Carb. 62%

Nutrient Amount per Serving Serving Value
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 64 mg
Sodium 333 mg
Total Carbohydrate 28 g
Dietary Fiber 0 g
Sugars 0 g
Protein 6 g

Vitamin A 5% Vitamin C 1% Calcium 0% Iron 3%