Southern Skillet Cornbread

Be the first to rate

(No Ratings Yet)

Loading...

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.

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

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

You might also like

Desserts

Classic Apple Pie

Desserts

Fudgy Brownies

Quick & Easy

New England Clam Chowder

Desserts

Georgia Peach Cobbler