Old Fashioned Southern Cornbread
Capture the heart of Southern comfort with this Old Fashioned Southern Cornbread recipe that’s rich in tradition and flavor. Made with simple pantry staples like yellow cornmeal, buttermilk, and a touch of sugar, this classic cornbread is baked to golden perfection in a piping-hot cast iron skillet for a crispy crust and tender, moist interior. The addition of bacon drippings or vegetable oil adds an authentic depth of flavor, while a quick 10-minute prep time ensures it's ready in just 35 minutes from start to finish. Perfect as a side dish for your favorite Southern meals or enjoyed warm with a pat of butter, this cornbread is a true taste of home-cooked comfort. Keywords: Southern cornbread, cast iron skillet cornbread, old-fashioned cornbread recipe, classic cornbread with buttermilk.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 2 pieces large eggs
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil or bacon drippings
Instructions
Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet in the oven to heat as it preheats.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk and eggs until smooth.
Melt the butter and allow it to cool slightly. Reserve about 1 tablespoon for greasing the skillet later.
Add the melted butter to the buttermilk and egg mixture, then pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined; do not overmix.
Carefully remove the hot skillet from the oven (using oven mitts). Add the vegetable oil or bacon drippings to the skillet and swirl to coat the bottom and sides.
Pour the reserved melted butter into the batter and stir lightly to incorporate. Then, pour the batter into the hot skillet, spreading it out evenly.
Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Carefully remove from the oven and let the cornbread cool in the skillet for 5-10 minutes. Slice and serve warm with butter or alongside your favorite Southern dishes.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 37.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 360 mg | 28% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 757 mg | 16% | |
*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.
