Old-Fashioned Southern Cornbread | Cast Iron | No Sugar
Savory, old-fashioned Southern cornbread made with buttermilk and baked hot in cast iron for crisp edges and a tender crumb. No sugar. Built for beans, greens, chili, or barbecue.
Equipment
- 10-inch cast iron skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
Ingredients
- 1 cup yellow cornmeal regular grind, such as Quaker
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons kosher salt
- 2 large eggs
- 1½ cups buttermilk
- 4 tablespoons unsalted butter melted
- 1 tablespoon neutral oil or bacon drippings for skillet
Optional:
- Freshly ground black pepper
- Additional bacon drippings for flavor
Instructions
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat for 8–10 minutes.
- In a mixing bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1¼ teaspoons kosher salt.
- In a separate bowl, whisk 2 eggs, 1½ cups buttermilk, and 4 tablespoons melted butter until smooth.
- Pour the wet ingredients into the dry mixture and stir just until combined. Let the batter rest for 3 minutes to hydrate the cornmeal.
- Carefully remove the hot skillet. Add 1 tablespoon oil or bacon drippings and swirl to coat the bottom and sides.
- Immediately pour the batter into the hot skillet — it should sizzle on contact. Smooth the top quickly.
- Bake at 425°F for 18–22 minutes, until deeply golden and the center springs back when lightly pressed.
- Rest for 10 minutes, slice into wedges, and serve warm.
Notes
Notes
No sugar: Traditional Southern cornbread is savory and corn-forward, not cake-like.
Crisp edges depend on heat. A fully preheated skillet is essential.
Cornmeal note: This recipe was tested using regular yellow cornmeal (such as Quaker). Stone-ground cornmeal will produce a coarser texture and may require 1–2 additional tablespoons of buttermilk.
For deeper flavor, substitute bacon drippings for part of the butter.
Storage
Room temperature: Wrap tightly, up to 2 days.
Refrigerator: Up to 5 days.
Freeze: Wrap individual wedges and freeze up to 2 months. Reheat Reheat at 350°F for 8–10 minutes for best texture. Skillet reheating with a small pat of butter restores crispness.
Refrigerator: Up to 5 days.
Freeze: Wrap individual wedges and freeze up to 2 months. Reheat Reheat at 350°F for 8–10 minutes for best texture. Skillet reheating with a small pat of butter restores crispness.
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