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Authentic Southern Cast Iron Skillet Cornbread

Close-up of golden, savory skillet cornbread baked in a cast iron pan with one slice cut out.
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Make this classic Southern cornbread in a cast iron skillet for a moist interior and irresistibly crispy, golden edges. This recipe uses buttermilk and bacon grease for true, savory flavor.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • 1/4 cup rendered bacon grease, plus more for greasing the skillet

Instructions

  1. Preheat your oven to 400°F (200°C). 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, and salt.
  3. In a separate small bowl, whisk together the buttermilk and the beaten egg.
  4. Carefully remove the hot skillet from the oven. Add 1/4 cup of bacon grease to the hot skillet and swirl to coat the bottom and sides completely. Return the skillet to the oven for 2 minutes to let the grease get very hot.
  5. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix; a few lumps are fine.
  6. Carefully remove the hot skillet from the oven. Pour the batter directly into the hot, greased skillet. The batter should sizzle immediately.
  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 skillet cornbread edges, make sure the bacon grease is smoking hot before you pour in the batter.
  • If you do not have bacon grease, you can substitute it with 1/4 cup of unsalted butter, heated until melted and slightly browned in the hot skillet.
  • This savory cornbread is the best cornbread for chili.

Nutrition

Find it online: https://cookingbyfelix.com/skillet-cornbread-authentic-southern-cast-iron/