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.
Mayonnaise Cornbread
Makes 1 (8-inch) loaf
Ingredients
- 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, room temperature
- ½ cup (112 grams) mayonnaise, room temperature
- 2 large eggs (100 grams), room temperature
- ¼ cup (57 grams) unsalted butter, melted
- 1 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.
Tried this recipe?Let us know how it was!
