Description
Make this classic Southern Skillet Cornbread in your cast iron pan for irresistibly crispy edges and a moist, savory interior. This is the easy, no-sugar-added recipe you need for the best homemade cornbread.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup vegetable oil or bacon grease
- 2 large eggs
- 1/4 cup melted butter, plus extra for greasing the skillet
Instructions
- Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats. This step is key for crispy skillet cornbread edges.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
- In a separate medium bowl, whisk together the buttermilk, oil (or bacon grease), and eggs until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix the batter.
- Carefully remove the hot skillet from the oven. Add 2 tablespoons of the melted butter to the hot skillet and swirl to coat the bottom and sides completely. The butter should sizzle.
- Pour the cornbread batter immediately into the hot, buttered skillet.
- Dot the top of the batter with the remaining 1/4 cup of melted butter.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.
Notes
- For the best savory flavor and signature crispy crust, use bacon grease instead of vegetable oil. Heat the skillet thoroughly before adding the fat.
- If you prefer a slightly sweeter cornbread, you can add 1 to 2 tablespoons of honey to the wet ingredients, but this recipe focuses on the classic Southern style.
- Buttermilk is essential for the texture; do not substitute with regular milk if possible.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 65