All Purpose Cornbread Best of Both Regions
Discover the perfect harmony of Northern and Southern flavors with "All Purpose Cornbread Best of Both Regions." This versatile cornbread combines the slight sweetness and tender crumb of Northern-style recipes with the rich, savory essence of Southern cooking, thanks to the addition of buttermilk and a splash of bacon drippings. Made with a balanced blend of cornmeal and all-purpose flour, this golden skillet-baked classic achieves the ideal texture—moist yet sturdy enough to pair with hearty dishes like chili, soups, or barbecue. Preheating the cast-iron skillet ensures a beautifully crisp crust, while a touch of sugar and melted butter creates an irresistible richness in every bite. Quick to prepare and endlessly adaptable, this crowd-pleaser is a must-have for any occasion, whether served as a comforting side dish or a stand-alone indulgence.
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Recipe Information
Ingredients
- 1 cup Cornmeal (yellow or white)
- 1 cup All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 0.25 cup Whole milk
- 2 Large eggs
- 0.25 cup Unsalted butter (melted)
- 1 tablespoon Bacon drippings or additional butter (for greasing the pan)
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or baking dish in the oven to heat up while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, whole milk, and eggs until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Add the melted butter to the batter and stir until just incorporated.
Carefully remove the preheated cast-iron skillet or baking dish from the oven. Add the bacon drippings or a tablespoon of butter to the hot skillet, swirling it around to coat the bottom and sides.
Pour the batter into the hot, greased skillet. Use a spatula to spread it evenly if needed.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and allow the cornbread to cool for at least 10 minutes before slicing and serving.
Serve warm as a standalone snack or alongside your favorite chili, soup, or barbecue!
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 6.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
