Mayonnaise Cornbread - A Recipe from Scratch

      Mayonnaise consists of oil and egg yolk that are already uniformly blended. This composition allows the fat to effectively coat the flour proteins from the outset, inhibiting gluten formation and resulting in a more delicate, cohesive crumb. It doesn’t enhance the flavor of the cornbread; rather, it refines the texture—soft but not overly cake-like, sturdy yet not dry. Buttermilk activates the baking soda, while baking powder provides consistent lift, and the hot cast-iron skillet quickly sets the outer starches, forming the golden-brown crust that characterizes excellent cornbread. The mayonnaise integrates into the structure, leaving behind cornbread at its finest—crisp on the edges, tender in the middle, enhanced by an ingredient crafted to seamlessly bind fat and water.

      **Yields 1 (8-inch) loaf**

      - 1 cup (125 grams) all-purpose flour

      - ¾ cup (112 grams) finely ground plain yellow cornmeal (see Note)

      - 2 tablespoons (24 grams) granulated sugar

      - 1 tablespoon (15 grams) baking powder

      - 1½ teaspoons (5 grams) kosher salt

      - ¼ teaspoon baking soda

      - ½ cup (120 grams) buttermilk, at room temperature

      - ½ cup (112 grams) mayonnaise, at room temperature

      - 2 large eggs (100 grams), at room temperature

      - ¼ cup (57 grams) unsalted butter, melted

      - 1 tablespoon (14 grams) unsalted butter

      Preheat the oven to 400°F (200°C). Place an 8-inch cast-iron skillet in the oven while it preheats. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, salt, and baking soda, whisking until blended. In another medium bowl, mix the buttermilk, mayonnaise, eggs, and melted butter, whisking until smooth. Gradually incorporate the buttermilk mix into the flour mixture, stirring just until combined.

      Quickly and carefully, add the butter to the skillet, swirling it until melted and the skillet is evenly coated. Pour the batter into the skillet. Bake until the edges are browned, the top is crisp, and an instant-read thermometer inserted in the center reads between 205°F (96°C) and 210°F (99°C), which should take about 20 to 25 minutes; cover with foil if browning excessively. Allow to cool for 5 to 10 minutes. Best served warm. Store in an airtight container for up to 2 days.

      **Note:** Ensure you are using plain cornmeal, not cornmeal mix or cornbread mix, as those contain added flour, leavener, and salt.

      We'd love to hear about your experience!