Description
A classic Southern-style cornbread with crisp, caramelized edges and a tender, slightly sweet interior. Baked in a preheated cast iron skillet for maximum crust development, this cornbread strikes the perfect balance between hearty corn flavor and rich buttery goodness.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 425°F (220°C). Place 10-inch cast iron skillet in oven to heat.
- Whisk cornmeal, flour, baking powder, salt, and sugar (if using) in a bowl.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Pour wet ingredients into dry ingredients; stir until just combined (batter will be lumpy).
- Carefully remove hot skillet from oven. Add bacon drippings, swirling to coat.
- Pour batter into sizzling skillet (it should sizzle immediately).
- Bake 18-22 minutes until golden and a toothpick comes out clean.
- Cool 5 minutes before slicing. Serve warm with honey butter.
Notes
- For authentic texture: Don’t overmix – lumps are good
- Storage: Wrap tightly at room temp 2 days or freeze 1 month
- Spicy variation: Add 1 diced jalapeño to batter
- No skillet? Use 9-inch round cake pan (preheat with butter)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 wedge
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg