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Authentic Southern Cast Iron Skillet Cornbread

A close-up of a golden, moist slice of skillet cornbread with a perfectly browned crust, resting in the black cast iron pan.
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Make a classic, savory Southern cornbread with crispy edges and a moist center using a preheated cast iron skillet and bacon grease.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup bacon grease, melted (plus extra for greasing)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet inside the oven while it preheats for at least 10 minutes.
  2. In a medium bowl, whisk together the cornmeal, flour, baking soda, salt, and pepper.
  3. In a separate small bowl, whisk together the buttermilk, egg, and 1/4 cup of melted bacon grease.
  4. Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix. A few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add 1 to 2 tablespoons of bacon grease to the hot skillet, swirling to coat the bottom and sides completely. The grease should shimmer.
  6. Pour the batter immediately into the hot, greased skillet.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving directly from the skillet.

Notes

  • For extra crispy edges, ensure your skillet is very hot before adding the batter.
  • If you do not have bacon grease, you can substitute unsalted butter or vegetable oil, but bacon grease provides the traditional Southern flavor.
  • This recipe uses baking soda activated by the buttermilk for leavening, so mix the batter right before pouring it into the hot pan.

Nutrition

Find it online: https://whiskdaily.com/skillet-cornbread-authentic-southern-cast-iron/