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
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.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
