Breads
Skillet Buttermilk Cornbread
A cast-iron classic with a shattering crust and a tender, tangy crumb, baked in bacon-kissed fat until deeply golden.
This is the cornbread that lives on the back burner in most Southern kitchens, made in the same blackened skillet that's been seasoned for decades. There's no sugar sneaking in here, just cornmeal, buttermilk, and a hot skillet doing all the work. Slice it thick and eat it warm with butter melting into every crack.
Ingredients
- 2 cups fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup bacon drippings or vegetable oil, divided
- 1 tablespoon sugar (optional)
Instructions
-
1
Heat the skilletSet a 10-inch cast-iron skillet in the oven and preheat to 450°F, letting the pan get properly hot while you mix the batter.
-
2
Mix dry ingredientsWhisk the cornmeal, flour, baking soda, and salt together in a large bowl until evenly combined.
-
3
Add wet ingredientsIn a separate bowl, beat the eggs into the buttermilk, then pour into the dry ingredients and stir just until no dry streaks remain.
-
4
Grease the hot panCarefully remove the skillet and swirl in 2 tablespoons of the bacon drippings so it coats the bottom and sides and starts to smoke slightly.
-
5
Pour and bakePour the batter into the sizzling skillet, drizzle the remaining fat over the top, and bake for 20 to 25 minutes until the top is golden and a toothpick comes out clean.
-
6
Rest before slicingLet the cornbread cool in the skillet for 5 minutes before turning out or slicing directly from the pan.
Okra & Oak Tip
A screaming hot skillet is what gives this cornbread its signature crackly crust, so don't skip preheating it empty in the oven.
Storage
Keep leftovers wrapped at room temperature for up to 2 days, or freeze wedges for a month and reheat in a dry skillet.
Frequently Asked Questions
A metal cake pan works, but heat it in the oven first for a similar crust, since glass or ceramic won't get as hot.
This version follows the savory Southern style, but you can stir in the optional tablespoon of sugar if you prefer a touch of sweetness.
Nutrition
Per serving. Values are estimates.
230
Calories
6g
Protein
32g
Carbs
9g
Fat
