Southern Cornbread
A savory, largely unsweetened cornbread baked in a preheated cast-iron skillet coated in hot bacon grease, so the batter sizzles on contact and bakes into a crisp, browned crust. Rooted in Native American corn-cooking techniques taught to colonists, the real Southern style stands in genuine contrast to the sweeter, cakier Northern-style cornbread rather than being a lesser version of it.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups white cornmeal
- 1/2 cup all-purpose flour, optional, for structure
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 cups buttermilk
- 1/4 cup bacon grease or lard, plus more for the skillet
Steps
- Place a 10-inch cast-iron skillet with 2 tbsp bacon grease in the oven, and preheat the oven and skillet together to 220C/425F.
- Whisk the cornmeal, flour, baking soda, and salt together in a bowl.
- In another bowl, whisk the eggs and buttermilk together.
- Combine the wet and dry ingredients, stirring just until mixed, without overmixing.
- Carefully remove the hot skillet from the oven, swirl to coat with the hot grease, then pour in the batter, which should sizzle on contact.
- Bake 20-25 minutes until golden brown and a toothpick comes out clean.
- Turn out or slice directly in the skillet, and serve warm.