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Authentic Southern Cast Iron Skillet Cornbread

Close-up of golden yellow skillet cornbread with a dark, caramelized crust, a slice removed.
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Make classic Southern cornbread with crispy edges and a moist interior using a preheated cast iron skillet and bacon grease.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/4 cup vegetable oil or melted bacon grease, plus 2 tablespoons for the skillet
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
  3. In a separate bowl, combine the buttermilk, oil (or bacon grease), and beaten eggs.
  4. Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix the batter.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 tablespoons of bacon grease or oil to the hot skillet, swirling to coat the bottom and sides completely. The fat should shimmer.
  6. Pour the batter immediately into the hot, greased skillet. The batter should sizzle when it hits the pan.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving directly from the pan.

Notes

  • For extra crispy edges, ensure the skillet and the fat inside are smoking 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.

Nutrition

Find it online: https://tasteportfolio.com/skillet-cornbread-authentic-southern-recipe/