Southern Cornbread

Get ready for the most gloriously golden, crispy-edged cornbread that’ll make your mouth water before it even leaves the skillet. This classic Southern recipe delivers that perfect balance of tender crumb and crispy crust that only a properly preheated cast iron can create.

The secret to this cornbread’s incredible texture? It starts with bacon drippings and ends with a perfectly golden crust that’s crispy on the outside, yet tender and moist on the inside. Whether you choose white or yellow cornmeal, this recipe delivers authentic Southern flavor in every bite.

Ingredients

• 1 tablespoon bacon drippings
• 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 large egg (optional)
• 1 1/4 cups buttermilk
• 6 tablespoons unsalted butter, melted

Steps

1. Preheat skillet and oven to 400°F (200°C). Place 1 tablespoon bacon drippings in a 9-10 inch cast iron skillet and put it in the oven while preheating. This creates that signature crispy bottom crust. A Dutch oven or metal cake pan will work if you don’t have cast iron.
2. Mix dry ingredients in a large bowl: Combine cornmeal, baking soda, salt, and sugar (if using). Whisk thoroughly to ensure even distribution of leavening agents.
3. Prepare wet ingredients: In a separate bowl, beat egg (if using) with buttermilk until well combined. The egg adds structure – without it, expect a more crumbly texture.
4. Combine wet and dry ingredients: Pour the wet mixture into dry ingredients, then stir in 6 tablespoons melted butter. Mix just until combined – overmixing will make tough cornbread.
5. Transfer to hot skillet: Carefully remove the preheated skillet (use oven mitts – the handle will be extremely hot!). Pour batter into the sizzling skillet, spreading evenly.
6. Bake for 20 minutes at 400°F (200°C) until edges are golden brown and a toothpick inserted in the center comes out clean. The cornbread should pull slightly away from the sides of the pan.
7. Rest for 10-30 minutes before cutting into wedges. Place a potholder on the handle as a reminder it’s hot. Store cooled cornbread in an airtight container at room temperature for 2-3 days.

Smart Swaps

• Replace buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar
• Use 1/4 cup vegetable oil instead of bacon drippings for a vegetarian version

Make It Diabetes-Friendly

• Replace sugar with 1 tablespoon monk fruit sweetener
• Use 1 cup almond flour and 1 cup cornmeal to reduce carbs by 30%
• Serve 3-inch wedges (approximately 15g carbs per serving)

Pro Tips

• Preheat skillet for at least 10 minutes to ensure proper crust formation
• Don’t overmix the batter – stir just until ingredients are combined
• For extra-crispy edges, brush melted butter around the sides of the hot skillet