Authentic Southern Cornbread (No Sugar)
This traditional Southern cornbread recipe contains no sugar, honoring the authentic cooking traditions of the South. With a crispy crust from the cast iron skillet and crumbly, savory interior, this cornbread perfectly complements classic Southern dishes.
Ingredients
- 2 cups stone-ground cornmeal (white or yellow)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup bacon drippings or melted butter
- 2 tablespoons bacon drippings or butter for the skillet
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 450°F.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs lightly, then whisk in the buttermilk and 1/4 cup bacon drippings or butter.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined - do not overmix.
- Carefully remove the hot skillet from the oven. Add 2 tablespoons bacon drippings or butter and swirl to coat the bottom and sides of the skillet.
- Pour the batter into the hot skillet - it should sizzle as it hits the pan.
- Return the skillet to the oven and bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the skillet for 5 minutes before cutting into wedges and serving.
Notes
For the most authentic flavor, use stone-ground cornmeal rather than degerminated varieties.
The preheated cast iron skillet is essential for creating the signature crispy crust.
White cornmeal is traditionally used in parts of the South, while yellow is common in others - both are authentic.
Leftover cornbread can be crumbled into a glass of buttermilk for a traditional Southern snack.
Store at room temperature for up to 2 days, though Southern cornbread is best enjoyed fresh.