Name: Southern Skillet Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 wedges
Cuisine: Southern American
Ingredients: 1 1/2 cups yellow cornmeal; 1/2 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine salt; 1 tablespoon granulated sugar (optional); 2 large eggs, lightly beaten; 1 1/2 cups whole buttermilk; 1/4 cup melted bacon drippings; 2 tablespoons melted unsalted butter; 1 tablespoon bacon drippings for the skillet

Classic Southern cornbread baked in a screaming-hot cast iron skillet for a crispy golden crust and tender, crumbly interior. Made with cornmeal, buttermilk, and a touch of bacon drippings, this savory quick bread is the perfect companion to beans, greens, or a bowl of chili.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings8

Yield8 wedges

Nutrition Facts

Per serving (estimated)

245 kcalCalories
11 gFat
4 gSaturated Fat
30 gCarbs
3 gFiber
3 gSugar
7 gProtein
480 mgSodium
180 mgPotassium
140 mgCalcium
2 mgIron
0 mgVitamin C
150 mcgVitamin A

Ingredients

For the Dry Mix

1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 tablespoon granulated sugar (optional)

For the Wet Mix

2 large eggs, lightly beaten
1 1/2 cups whole buttermilk
1/4 cup melted bacon drippings
2 tablespoons melted unsalted butter
1 tablespoon bacon drippings for the skillet

Directions

Preheat the oven to 450°F (232°C) and place a 10-inch cast iron skillet inside to heat for at least 10 minutes.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar if using until well combined.
In a separate bowl, whisk the eggs, then stir in the buttermilk, melted bacon drippings, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until moistened; a few lumps are fine, do not overmix.
Carefully remove the hot skillet from the oven, add 1 tablespoon of bacon drippings, and swirl to coat the bottom and sides evenly.
Pour the batter into the hot skillet; it should sizzle loudly as it hits the pan.
Bake for 22 to 25 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.
Let cool in the skillet for 5 minutes, then cut into 8 wedges and serve warm with butter or honey.

Cook’s Notes

Authentic Southern cornbread uses little to no sugar; skip the tablespoon for a more traditional savory flavor.
Heating the skillet until very hot is the secret to that signature crispy, crusty bottom and edges.
Use stone-ground white cornmeal for a more old-fashioned Southern texture and tangier taste.
Never overmix the batter; overworking develops gluten and makes the bread tough instead of tender.
Leftover cornbread is excellent crumbled and used as the base for holiday dressing or stuffing.