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Authentic Southern Cast Iron Skillet Cornbread

A golden brown, moist slice of skillet cornbread resting against the rest of the loaf inside a cast iron skillet.
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Make classic Southern cornbread with crispy edges and a moist interior using a preheated cast iron skillet and bacon grease.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup bacon grease, melted (plus extra for greasing the skillet)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk the buttermilk and eggs together.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of bacon grease to the hot skillet and swirl to coat the bottom and sides. The grease should be shimmering.
  6. Pour the batter immediately 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.

Notes

  • For extra crispy edges, ensure your skillet is very hot before adding the batter.
  • You can substitute the bacon grease with 1/4 cup of vegetable oil or unsalted butter, but bacon grease provides the traditional flavor.
  • If you prefer a slightly sweeter cornbread, add 1 tablespoon of honey to the wet ingredients.

Nutrition

Find it online: https://spoonsprout.com/skillet-cornbread-southern-cast-iron-recipe/