Description
This Classic Southern Cornbread Recipe is a savory, golden skillet-baked favorite made with stone-ground cornmeal, buttermilk, and no sugar. Perfect with chili, collard greens, or fried chicken. Southern cornbread with crunchy edges and moist center – a must-try for your next dinner or holiday table.
Ingredients
1 cup stone-ground yellow cornmeal
0.5 cup all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon salt
1.25 cups buttermilk
1 large egg
4 tablespoons unsalted butter, melted
1 tablespoon bacon grease or additional butter for greasing skillet
Instructions
1. Place a cast-iron skillet in the oven and preheat to 425°F.
2. In a large bowl, combine cornmeal, flour, baking powder, and salt. Whisk well.
3. In another bowl, whisk together buttermilk and egg. Slowly whisk in melted butter.
4. Pour wet mixture into dry ingredients. Stir until just combined; do not overmix.
5. Carefully remove the hot skillet from the oven. Grease with bacon grease or butter, swirling to coat.
6. Pour batter into the hot skillet; it should sizzle.
7. Bake for 20–25 minutes until golden and pulling from the sides. A toothpick should come out clean.
8. Cool slightly before slicing. Serve warm.
Notes
This cornbread is best eaten warm but stores well for up to 5 days.
For extra crisp edges, don’t skip preheating the skillet.
You can stir in diced jalapeños or shredded cheddar for variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/8 of pan)
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg