Mississippi Cornbread
Transport your taste buds straight to the South with this Mississippi Cornbread recipe, a delightfully golden and moist skillet cornbread that strikes the perfect balance between sweet and savory. Made with a harmonious blend of yellow cornmeal, buttermilk, and just a touch of sugar, this southern classic gets its signature crispy edges from being baked in a hot, preheated cast iron skillet. With only 10 minutes of prep time and a bake time of 25 minutes, this easy cornbread is perfect for weeknight dinners, holiday feasts, or backyard barbecues. Serve it warm with a drizzle of honey or a pat of butter for an irresistible side dish that’s sure to steal the spotlight. Don't forget—it's as visually stunning as it is delicious, making it a must-try for any cornbread lover!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.25 cups Buttermilk
- 0.25 cup Unsalted butter, melted and slightly cooled
- 2 tablespoons Vegetable oil
- 2 pieces Large eggs
- Honey (optional, for serving)
- Butter (optional, for serving)
Instructions
Preheat your oven to 400°F (205°C) and place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, vegetable oil, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently stir using a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Carefully remove the hot skillet from the oven and grease it with a small amount of butter or oil to prevent sticking.
Pour the batter into the preheated skillet, spreading it out evenly with a spatula. You should hear a slight sizzle as the batter hits the hot skillet.
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.
Allow the cornbread to cool in the skillet for about 5 minutes before slicing into wedges. Serve warm with honey and butter, if desired.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 70.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 443 mg | 34% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 918 mg | 20% | |
*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.
