Make this authentic Southern Skillet Cornbread in your cast iron pan for perfectly crispy edges and a moist, savory center. This easy recipe uses buttermilk for classic flavor.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:8 servings
Category:Side Dish
Method:Baking
Cuisine:Southern American
Diet:Vegetarian
Ingredients
Scale
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup whole milk
2 large eggs
1/4 cup rendered bacon grease or unsalted butter, melted, plus extra for greasing the skillet
Instructions
Preheat your oven to 400 degrees F (200 degrees C). Place a 10-inch cast iron skillet in the oven while it preheats. This step is key for crispy 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, milk, and eggs until combined.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
Carefully remove the hot skillet from the oven. Add 1/4 cup of bacon grease or melted butter to the hot skillet and swirl to coat the bottom and sides completely. The fat should be shimmering hot.
Pour the cornbread batter immediately into the hot, greased skillet. The batter should sizzle when it hits the pan.
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.
Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.
Notes
For the best crispy skillet cornbread edges, make sure your cast iron skillet is fully preheated before adding the fat and batter.
If you do not have bacon grease, substitute with an equal amount of unsalted butter or vegetable oil.
This no sugar cornbread pairs perfectly with chili or barbecue.