Description
This homemade Southern cornbread recipe delivers golden crispy edges and a tender, savory crumb. Made with buttermilk, stone-ground cornmeal, and baked in a cast iron skillet, it’s a classic Southern side dish perfect for chili, greens, or BBQ. Enjoy this easy, old-fashioned cornbread for any comfort meal.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
0.5 teaspoon baking soda
0.75 teaspoon salt
1.25 cups buttermilk
2 large eggs
4 tablespoons butter, melted
1 tablespoon oil or bacon drippings
Instructions
1. Preheat the oven to 425°F and place a cast iron skillet inside to heat.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk buttermilk, eggs, and melted butter until well combined.
4. Pour wet ingredients into the dry mixture and stir until just combined. Do not overmix.
5. Remove the hot skillet, add oil or bacon drippings, swirl to coat the bottom.
6. Pour the batter into the skillet, smooth the top, and place it back in the oven.
7. Bake for 20 to 25 minutes, or until the top is golden and a toothpick comes out clean.
8. Let the cornbread cool in the skillet for 10 minutes before slicing and serving.
Notes
Use stone-ground cornmeal for traditional Southern texture and flavor.
For extra flavor, use bacon drippings instead of oil.
Don’t skip preheating the skillet—it’s key to the crispy crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg