Southern Cast Iron Cornbread
Classic, unsweetened, and featuring that famous “crackle” crust.
In the South, cornbread is often used to soak up pot liquor from greens or crumbled into a bowl of beans.
This traditional method uses a preheated cast iron skillet to create crispy, golden edges.
🛒 Ingredients
The Dry Mix
Cornmeal: 2 cups yellow cornmeal (stone-ground preferred)
Leavening: 1 tsp baking powder
Leavening: 1 tsp baking soda
Salt: 1 tsp fine sea salt
The Wet Mix
Buttermilk: 1 ½ cups full-fat buttermilk
Egg: 1 large egg, lightly beaten
The Fat
4 tbsp unsalted butter (melted)
OR bacon drippings (for deeper flavor)
🥣 Instructions
1. Prepare the skillet
Place a 10-inch cast iron skillet in the oven.
Preheat to 220°C (425°F).
The pan should be very hot.
2. Mix dry ingredients
In a large bowl, whisk together cornmeal, baking powder, baking soda, and salt.
3. Mix wet ingredients
In another bowl, whisk buttermilk and egg.
4. Combine
Pour wet mixture into dry ingredients.
Stir gently until just combined.
Do not overmix.
5. Heat the fat
Carefully remove the hot skillet.
Add butter or bacon grease.
Swirl to coat the bottom and sides.
6. Create the crust
Pour most of the hot fat into the batter.
Stir quickly.
Immediately pour batter into the skillet.
You should hear a strong sizzle.
7. Bake
Return skillet to oven.
Bake for 20–25 minutes.
Until golden brown on top.
Edges should pull away slightly.
8. Serve
Let rest for 5 minutes.
Slice into wedges.
Serve warm with butter.
Tips
A hot skillet is the secret to the crispy crust.
Do not overmix or the texture will become dense.
Bacon grease adds authentic Southern flavor.
Conclusion
This cornbread is simple, rustic, and full of character.
With its crispy edges and tender center, it’s the perfect side for hearty meals.