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Southern Cornbread
Cast iron, crispy edges, no sugar. The way it should be.
Ingredients
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- 1½ cups cornmeal (stone-ground if you can find it)
- ½ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups buttermilk
- 1 egg
- 10 tbsp butter, divided
Instructions
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- Preheat oven to 425°F. Place 10-inch cast iron skillet in oven while it heats.
- Whisk cornmeal, flour, baking powder, baking soda, and salt in large bowl.
- Melt 6 tablespoons butter. Whisk with buttermilk and egg in another bowl.
- Pour wet ingredients into dry. Stir until just combined. Don't overmix.
- Carefully remove hot skillet from oven. Add remaining 4 tablespoons butter, swirl to coat.
- Immediately pour batter into sizzling butter. It should sizzle loudly.
- Bake until golden brown and toothpick comes out clean.
- Brush top with more butter if desired. Let cool before slicing.
Notes
- HOT skillet + butter = crispy crust: This is non-negotiable. The sizzle when batter hits the pan creates the crust.
- No sugar: Southern cornbread is savory. If you want sweet, that's Northern-style (and that's fine, just different).
- Cast iron matters: Retains heat, creates crispy edges. A regular pan won't give the same results.
- Bacon grease: For extra flavor, replace some butter with bacon drippings.
- Serve with: Chili, beans, collard greens, or crumbled into buttermilk (yes, really).
Adapted from The Kitchn