Description
A traditional Southern cornbread recipe with a crispy crust and savory flavor, perfect for pairing with chili or barbecue.
Ingredients
Scale
- 1 cup stone-ground cornmeal
- ½ cup all-purpose flour (optional)
- 1 cup buttermilk
- 1 large egg
- 2 tbsp bacon fat or butter
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, beat the egg and add the buttermilk, stirring until well mixed.
- Carefully remove the skillet and melt the bacon fat or butter.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Pour the batter into the hot skillet.
- Bake for 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool for a few minutes before slicing and serve warm.
Notes
Always preheat the skillet for a crispy crust. Stone-ground cornmeal gives a more authentic texture. Avoid overmixing to keep the bread light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cornbread, Southern, baking, savory, side dish