Description
Make classic Southern cornbread with a crispy crust and moist interior using a cast iron skillet. This recipe contains no added sugar.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1/4 cup bacon grease or vegetable oil, plus more for greasing
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place 2 tablespoons of bacon grease or oil into a 10-inch cast iron skillet and place the skillet in the oven while it preheats for at least 10 minutes.
- In a large bowl, whisk together the cornmeal, flour, baking soda, salt, and pepper.
- In a separate bowl, whisk together the buttermilk and the egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix the batter.
- Carefully remove the hot skillet from the oven using oven mitts. Swirl the hot fat to coat the bottom and sides of the skillet.
- Pour the batter immediately into the hot skillet. The batter should sizzle when it hits the hot fat.
- Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing and serving directly from the skillet.
Notes
- For extra crispy edges, ensure your skillet is very hot before adding the batter.
- If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Bacon grease provides the most authentic Southern flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 wedge
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 45