Southern Cornbread
Classic buttery Southern cornbread with a golden crust, perfect for serving with butter, honey, or a warm bowl of chili.
Equipment
- Mixing Bowls
- Cast-Iron Skillet
- Whisk
- Oven Mitts
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar optional, for slight sweetness
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter melted
For the Skillet
- 1 tbsp bacon grease or vegetable oil for greasing the skillet
Instructions
- Preheat the Oven: Set oven to 425°F (220°C). Place a cast-iron skillet in the oven while it heats.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients: In another bowl, mix buttermilk, eggs, and melted butter.
- Make the Batter: Gradually add the wet ingredients into the dry ingredients, stirring until just combined.
- Heat the Skillet: Carefully remove the hot skillet from the oven and add bacon grease or vegetable oil. Swirl to coat.
- Bake: Pour the batter into the skillet and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve: Let cool for 5 minutes before slicing. Serve warm with butter, honey, or alongside a bowl of chili!
Notes
For extra richness, replace the buttermilk with whole milk and sour cream. Add jalapeños or shredded cheese for a flavorful twist!