Description
This Southern Cornbread is golden, crispy on the edges, and perfectly moist on the inside. Made without sugar for a true Southern-style taste, this cornbread pairs beautifully with chili, barbecue, or a hearty bowl of greens. Baked in a cast-iron skillet, it has a crisp crust that makes it absolutely irresistible!
Ingredients
Scale
- 1 ½ cups cornmeal (preferably stone-ground)
- ½ 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)
- 2 tablespoons bacon grease or additional butter (for the skillet)
Instructions
- Preheat oven to 425°F (220°C). Place a cast-iron skillet in the oven while it preheats.
- In a large bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda.
- In another bowl, whisk buttermilk and eggs until well combined. Slowly whisk in the melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and add the bacon grease or butter. Swirl to coat the bottom.
- Pour the batter into the hot skillet, spreading evenly. The batter should sizzle when it hits the pan.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly, then slice and serve warm.
Notes
- For extra flavor, stir in ½ cup of shredded cheddar cheese or chopped jalapeños.
- To make it dairy-free, substitute buttermilk with a mix of 1 cup almond milk + 1 tablespoon vinegar.
- For a sweeter version, add 1–2 tablespoons of sugar or honey
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Southern / American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Fat: 9g
- Carbohydrates: 22g
- Protein: 5g
Keywords: southern cornbread recipe