The Best Southern Cornbread Recipe Ever—So Easy
This authentic Southern cornbread recipe creates crispy edges and a tender interior in a cast iron skillet. Ready in just 25 minutes, it's the perfect quick, easy recipe for busy families who want a healthy breakfast option that saves time.
Ingredients
- 2 tablespoons bacon fat, lard, or vegetable oil
- 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, room temperature
- 1 1/2 cups buttermilk
- 2 tablespoons melted butter
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 until well combined. A food processor can be used for finer texture.
- In a separate bowl, beat the eggs lightly, then add the buttermilk and melted butter. Mix well.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined – do not overmix.
- CAREFULLY remove the hot skillet from the oven using a thick oven mitt. Add the bacon fat, lard, or oil to the skillet and swirl to coat the bottom and sides.
- Pour the batter into the hot skillet – it should sizzle as it hits the hot fat.
- Return the skillet to the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool in the skillet for 5 minutes before cutting into wedges and serving.
Notes
For authentic Southern flavor, use stone-ground cornmeal rather than degerminated varieties.
The preheated skillet is essential for creating the signature crispy crust.
If you don't have buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk and let sit for 5 minutes.
For a quick breakfast, crumble leftover cornbread into a bowl and cover with milk or buttermilk
To save time, mix dry ingredients the night before and complete the recipe in the morning.