This is a simple, classic buttermilk cornbread recipe baked in a preheated cast iron skillet. There's no sugar in a Southern-style cornbread, but a small amount of sugar or a little honey can be added if you like.
I usually use melted butter in my cornbread, but melted shortening or part bacon drippings can be used as well. Or leave it out altogether.
See the tips and variations below for some additional ingredient suggestions.
- 1 cup cornmeal
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons melted butter, optional
- 1 tablespoon of melted butter, oil, or bacon drippings for the skillet
- Heat the oven to 400 F (200 C/Gas 6). Put a heavy cast iron skillet in the oven to heat while you prepare the batter.
- Combine dry ingredients in a mixing bowl.
- In another bowl, beat the egg with the buttermilk and 2 tablespoons of melted butter, if using; blend well.
- Combine the dry ingredients and buttermilk mixture and mix until blended.
- Carefully remove the hot skillet from the oven and add 1 tablespoon of oil, butter, or bacon drippings.
- Quickly spread the batter in the skillet and bake in the preheated oven 15 to 20 minutes, or until lightly browned.
Tips and Variations
- Bacon Cornbread - Add 1/4 to 1/2 cup of crumbled bacon to the batter.
- Jalapeno and Cheese Cornbread - Add a few tablespoons of chopped jalapeno peppers and 1/2 cup of cheddar jack cheese to the batter.
- Turn leftover cornbread into bread crumbs. Crumble the cornbread and spread it out on a baking sheet. Bake at 300 F until dried and lightly browned.
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