Southern Buttermilk Cornbread in a Cast Iron Skillet
This Southern cornbread recipe contains buttermilk and bacon drippings. A scorching hot cast iron skillet ensures a crisp crust and moist interior.
Ingredients
- 1/2 cup all-purpose flour Use gluten-free flour if preferred.
- 1 1/2 cups cornmeal White or yellow
- 1 tbsp baking powder, rounded
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tbsp sugar Optional, leave out if you don't like sweetened cornbread.
- 1 1/2 cups buttermilk
- 2 eggs
- 1/4 cup bacon drippings May substitute canola oil if necessary, but use bacon drippings for best results.
- 1/4 cup butter
Instructions
- Place bacon drippings and butter in a cold 8 or 9 inch cast iron skillet. Put skillet into cold oven and set oven to 400F / 204C / gas mark 6. Allow oven and skillet to heat up together while preparing the ingredients.
- In a large bowl, stir together four, cornmeal, baking powder, salt, baking soda, and sugar. Mix buttermilk and eggs together in a small bowl and pour into the cornmeal mixture. Stir to combine.
- Once oven is heated to temperature, remove skillet from oven and pour the hot butter and bacon drippings into the cornmeal batter. Working quickly to prevent the skillet cooling down too much, whisk together just until combined and pour the batter back into the hot skillet.
- Place skillet back into the oven and bake 25-35 minutes, until golden on top and toothpick inserted in center comes out clean. (Moist crumbs clinging to toothpick are ok but no wet batter.)
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