Classic Southern Skillet Cornbread (Print Version)
# Ingredients:
→ For the skillet
01 -
1 tablespoon bacon drippings
→ For the batter
02 -
2 cups white cornmeal (yellow works too if white isn't available)
03 -
1 teaspoon baking soda
04 -
1 teaspoon salt
05 -
1 tablespoon sugar (totally optional for a sweeter touch)
06 -
1 large egg (optional, but helps hold everything together)
07 -
1 1/4 cups buttermilk
08 -
6 tablespoons unsalted butter, melted
# Instructions:
01 -
Add the bacon drippings to a 9 or 10-inch cast iron skillet and place it in the oven. Preheat to 400°F with the skillet inside to get it nice and hot. No cast iron? No problem - an uncovered Dutch oven or metal cake pan works too!
02 -
In a large bowl, whisk together all your dry ingredients (cornmeal, baking soda, salt, and sugar if using). In a separate bowl, beat the egg (if using) with the buttermilk until well combined, then pour this mixture into your dry ingredients. Stir in the melted butter until everything's mixed up nicely.
03 -
Carefully remove the hot skillet from the oven (that handle will be scorching!). Pour in your cornbread batter and spread it evenly. Bake at 400°F for about 20 minutes, until the edges start to brown and a toothpick comes out clean from the center.
04 -
Let your cornbread rest in the skillet for 10-30 minutes before cutting into wedges and serving. Pro tip: place a potholder on the handle while resting to prevent burns, or cool it down with an ice cube.
# Notes:
01 -
White cornmeal is traditional in Southern cornbread, but yellow works perfectly fine if that's what you can find.
02 -
Without the egg, your cornbread will be more crumbly - delicious but less sturdy.
03 -
To store, cool completely, then wrap in plastic or transfer to an airtight container. Keeps at room temperature for 2-3 days.