Description
A classic Southern skillet cornbread with a crispy golden crust and a soft, tender interior, made with simple ingredients and perfect as a savory side dish.
Ingredients
- 1 1/2 cups stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup melted butter or beef fat alternative
- 1 tablespoon butter or oil (for skillet)
Instructions
- Preheat oven to 220°C (425°F) and place a cast iron skillet inside to heat.
- In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Remove hot skillet, add butter or oil, and swirl to coat.
- Pour batter into the hot skillet evenly.
- Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Preheating the skillet ensures a crispy crust.
- Do not overmix the batter to keep the texture tender.
- Add jalapeños or cheese for extra flavor.
- For slight sweetness, add a tablespoon of honey or sugar.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
