Description
This classic Southern cornbread is rich, golden, and delightfully crumbly with a crispy crust and moist interior. Made without sugar for an authentic Southern flavor, it’s the perfect side for chili, barbecue, or a comforting bowl of beans. This simple yet flavorful cornbread is baked in a cast-iron skillet to achieve that signature crunchy edge!
Ingredients
Scale
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter (melted)
- ¼ cup bacon grease or vegetable oil
- 1 tablespoon butter (for greasing the skillet)
Instructions
- Preheat oven to 425°F (218°C). Place a 10-inch cast-iron skillet inside to heat.
- In a large mixing bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda.
- In a separate bowl, whisk together buttermilk and eggs. Slowly add the melted butter, stirring continuously.
- Combine the wet and dry ingredients, stirring until just mixed.
- Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter to grease the bottom and sides.
- Pour the batter into the skillet, spreading evenly.
- Bake for 20–25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before slicing and serving.
Notes
- For a richer flavor, substitute some of the buttermilk with heavy cream.
- To make it spicier, add ½ teaspoon of cayenne pepper or diced jalapeños to the batter.
- For extra texture, fold in ½ cup of shredded cheddar cheese or cooked crumbled bacon.
- Make it gluten-free by swapping all-purpose flour for a 1:1 gluten-free flour blend.
- Best served warm with butter, honey, or alongside collard greens and barbecue.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
Nutrition
- Serving Size: 1/8 of recipe
- Calories: ~220 kcal
- Sugar: ~1g
- Sodium: ~400mg
- Fat: ~10g
- Saturated Fat: ~5g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~28g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~45mg