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Authentic Southern Cast Iron Skillet Cornbread

A close-up of a thick, golden slice of amazing 1 skillet cornbread resting on a light plate.
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Make classic Southern cornbread with a crispy crust and moist interior using a preheated cast iron skillet and bacon grease.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup bacon grease, melted (plus extra for greasing)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk the buttermilk and eggs together.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix.
  5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of bacon grease to the hot skillet, swirling to coat the bottom and sides completely. The grease should be shimmering hot.
  6. Immediately pour the batter into the hot, greased skillet. The batter should sizzle when it hits the pan.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving.

Notes

  • For extra crispy edges, ensure your bacon grease is smoking hot when you pour the batter into the skillet.
  • If you do not have bacon grease, use unsalted butter or vegetable oil, but bacon grease provides the classic Southern flavor.
  • If you prefer a slightly sweeter cornbread, add 1 tablespoon of honey to the wet ingredients.

Nutrition

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