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Southern Cornbread
Southern Cornbread
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory Southern cornbread made with cornmeal and buttermilk, baked in a cast iron skillet. Perfect with chili or ribs!
Ingredients:
  • 1 tablespoon bacon drippings
  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 tablespoon sugar (optional)
  • 1 large egg (optional)
  • 1 1/4 cups buttermilk
  • 6 tablespoons unsalted butter, melted
Instructions:
  • Heat bacon drippings in well-seasoned cast iron skillet in preheated 400°F oven. If needed, use uncovered Dutch oven or metal cake pan as substitute.
  • Prepare the batter by combining cornmeal, baking soda, salt, and sugar (if desired) in a large bowl. In a separate bowl, whisk the egg (if using) with buttermilk until well combined, then fold into the dry ingredients. Finally, mix in the melted butter.
  • Pour the cornbread batter into the preheated skillet and bake at 400°F for approximately 20 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean. Be cautious as you remove the hot skillet from the oven.
  • Allow bread to rest in skillet: Rest the bread for 10 to 30 minutes in the skillet before slicing it into wedges and serving. Remember to place a pot holder on the handle of the skillet or cool it down with an ice cube after baking to avoid burning your hand. Enjoy this recipe? Share your feedback or cornbread memories below! If storing, let the cornbread cool, then wrap it in plastic wrap or transfer it to an airtight container. It will keep well at room temperature for 2 to 3 days.

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