This is an excellent cornbread to serve freshly baked in wedges with beans or greens, or a big bowl of chili. It makes great stuffing, too!
For a little extra flavor, add some bacon drippings to the skillet, or duck fat, if you have it.
This cornbread is the classic buttermilk cornbread you'll find throughout the South. There's generally no sugar added to Southern cornbread, but if you prefer a sweeter cornbread, add a few tablespoons of sugar or honey.
- 2 cups white or yellow cornmeal
- 1/4 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons melted shortening, plus more for the skillet
- Heat the oven to 425° F. Position the rack in the center of the oven. Put about 1 tablespoon of shortening in a 9- to 10-inch cast iron skillet and put the skillet in the oven.
- In a large bowl, combine the cornmeal, flour, baking powder, soda, and salt. Whisk to blend thoroughly.
- In another bowl, whisk together the buttermilk, egg, and shortening.
- Add the buttermilk mixture to the dry mixture and stir just until blended. Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling shortening in the hot skillet.
- Return the skillet to the oven, reduce the oven temperature to 375° F, and bake for about 20 to 24 minutes, until golden brown.
- Cut the cornbread into wedges and serve hot with soups, stew, chili, beans, or greens. Many people like to crumble their cornbread in a glass and fill it with cold milk. A pan of cornbread also makes a great dressing to go with chicken, pork, or turkey.