Classic, unsweetened, and featuring that famous “crackle” crust.
In the South, cornbread is a vessel for soaking up pot liquor from greens or crumbling into a bowl of pinto beans. This recipe uses the traditional method: preheating the cast iron skillet with plenty of fat to ensure the edges fry as the bread bakes.
đź›’ Ingredients
The Dry Mix
Cornmeal: 2 cups yellow cornmeal (stone-ground is best for texture)
Leavening: 1 tsp baking powder + 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 (preferred for flavor)
🥣 Instructions
The Skillet Prep: Place a 10-inch cast iron skillet in the oven and preheat to 425°F. You want the pan to be hot enough to sizzle.
Mix the Base: In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
Combine: In a separate jug, whisk the buttermilk and egg. Pour the wet ingredients into the dry and stir until just combined.
Sizzle Time: Carefully remove the hot skillet from the oven. Add your 4 tablespoons of butter (or bacon grease) to the pan. Swirl it around so the bottom and sides are completely coated.
The Pour: Pour most of the melted fat into the batter and stir quickly. Immediately pour the batter back into the hot, greased skillet. It should sizzle loudly around the edges—this is the secret to the crust!
Bake: Slide the skillet back into the oven. Bake for 20–25 minutes until the top is golden brown and the edges have pulled away slightly from the sides of the pan.
Serve: Let it rest for 5 minutes, then slice into wedges and serve warm with an extra pat of butter.