Breads
Classic Southern Cornbread
Crisp, buttery skillet cornbread with a tender, slightly sweet crumb.
A skillet cornbread with crisp, buttery edges and a tender, slightly sweet crumb, baked in a hot cast iron skillet for the best crust.
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 3 tbsp bacon grease or vegetable oil
Instructions
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1
Preheat the skilletPreheat the oven to 425°F with a cast iron skillet inside for at least 10 minutes.
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2
Mix the dry ingredientsWhisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
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3
Mix the wet ingredientsIn a separate bowl, whisk the buttermilk, eggs, and melted butter, then combine with the dry ingredients just until mixed.
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4
Heat the fat and pour the batterCarefully add the bacon grease to the hot skillet, then pour in the batter, which should sizzle on contact.
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5
Bake and coolBake for 20-22 minutes until golden and a toothpick comes out clean. Cool for 5 minutes before slicing.