This traditional Southern-style cornbread is baked in a preheated cast iron skillet, giving it a golden, crunchy crust and a soft, buttery interior. Perfect as a side to chili, barbecue, or slathered with honey butter.
Place a 10-inch cast iron skillet in the oven.
Preheat the oven to 425°F (220°C) with the skillet inside for at least 10 minutes.
In a large bowl, whisk together:
Cornmeal
Flour
Baking powder
Baking soda
Salt
(And sugar, if using)
In another bowl, whisk together:
Buttermilk
Eggs
Melted butter
Pour the wet mixture into the dry ingredients.
Stir gently with a spatula until just combined — don’t overmix!
Carefully remove the hot skillet from the oven.
Add bacon drippings or 1 tbsp butter, swirl to coat the bottom and sides (it should sizzle!).
Immediately pour the batter into the hot skillet and smooth the top.
Return skillet to oven and bake for 20–25 minutes, or until:
The top is golden brown
A toothpick inserted in the center comes out clean
Let cool in the skillet for 5–10 minutes.
Slice into 8 wedges and serve warm.
Sweeter cornbread? Add up to ¼ cup sugar or honey.
Cheesy & spicy version: Mix in shredded cheddar and minced jalapeños.
Gluten-free? Use a 1:1 gluten-free flour blend.
Want a more rustic, crumbly texture? Use more cornmeal than flour (e.g., 1¼ cups cornmeal to ¾ cup flour).
Wrap leftovers tightly and store at room temp for up to 2 days, or refrigerate up to 5 days.
Reheat slices in a skillet or toaster oven for best texture.
Freezes well for up to 2 months.
8 servings