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Authentic Southern Skillet Cornbread with Crispy Edges

A close-up shot of a thick, moist slice of golden yellow skillet cornbread on a white plate.
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Bake this classic Southern cornbread in a cast iron skillet for a perfectly moist, tender interior and irresistibly crispy, golden edges. This savory recipe uses buttermilk and bacon grease for true old-fashioned flavor.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup bacon grease, melted (or unsalted butter)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place your 10-inch cast iron skillet in the oven while it preheats.
  2. In a medium bowl, whisk together the cornmeal, flour, baking soda, salt, and pepper.
  3. In a separate bowl, whisk the egg and buttermilk together until combined.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix; a few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add the bacon grease to the hot skillet and swirl it around to coat the bottom and sides completely. The grease should be sizzling.
  6. Immediately pour the batter into the hot, greased skillet.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.

Notes

  • For the best crispy edge, make sure your cast iron skillet is fully preheated with the fat sizzling hot before adding the batter.
  • If you prefer a slightly sweeter cornbread, you can add 1 tablespoon of honey to the wet ingredients, though this recipe is traditionally savory.
  • This cornbread pairs wonderfully with chili or your favorite comfort food side dishes.

Nutrition

Find it online: https://kitchenuser.net/skillet-cornbread-recipe-easy-cast-iron/