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Delicious Southern Cornbread baked in a cast iron skillet with buttermilk and yellow cornmeal.

Southern Cornbread

A cozy and savory Southern cornbread with crispy edges and a tender middle, perfect as a side for soups or stews.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Bread, Sides
Cuisine: Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups yellow cornmeal
  • 0.5 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
Wet Ingredients
  • 1.25 cups buttermilk You can substitute with milk mixed with vinegar or lemon juice.
  • 2 large eggs
  • 0.33 cups oil or melted butter Plus more for the skillet.
For the Skillet
  • 1 to 2 tablespoons bacon drippings or butter Hot fat is essential for crispy edges.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and put a 10-inch cast iron skillet in the oven while it heats.
  2. In a bowl, mix the cornmeal, flour, baking powder, and salt.
  3. In another bowl, whisk together the buttermilk, eggs, and oil or melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined, the batter may be a bit loose.
Baking
  1. Carefully take out the hot skillet and add 1 to 2 tablespoons of bacon drippings or butter, swirling to coat the bottom.
  2. Pour the batter into the sizzling skillet.
  3. Bake for 18 to 22 minutes, until golden and the center is set.
  4. Let it cool for 5 to 10 minutes before slicing to help it hold together and keep the bottom crisp.

Notes

Do not overbake. If the top is golden and the center doesn't jiggle, it's ready. Fresh cornmeal gives better flavor than stale cornmeal. For a softer middle, add a bit more buttermilk.