📝 About This Recipe
This recipe yields a quintessentially Southern cornbread, boasting a deeply caramelized, crispy crust achieved only through the magic of a preheated cast-iron skillet. Infused with rich buttermilk and a hint of honey, the crumb is tender, moist, and bursting with the authentic flavor of stone-ground maize. It is a rustic yet sophisticated staple that bridges the gap between a humble side dish and the star of the table.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Stone-ground yellow cornmeal (fine or medium grind)
- 1/2 cup All-purpose flour (provides structure)
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda (reacts with the buttermilk for lift)
- 1 teaspoon Kosher salt
- 2 tablespoons Granulated sugar (optional, for a hint of sweetness)
Wet Ingredients
- 1 1/2 cups Full-fat buttermilk (shaken well, at room temperature)
- 2 Large eggs (beaten, at room temperature)
- 6 tablespoons Unsalted butter (melted and slightly cooled)
- 1 tablespoon Honey (wildflower or clover)
For the Skillet
- 2 tablespoons Bacon drippings or Unsalted butter (for greasing the hot skillet)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Place a 10-inch cast-iron skillet on the center rack of your oven and preheat to 425°F (220°C). Heating the skillet is the secret to a superior crust.
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2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until thoroughly combined and aerated.
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3
In a separate medium bowl or large measuring cup, whisk the room-temperature buttermilk, beaten eggs, and honey until smooth.
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4
Slowly pour the 6 tablespoons of melted butter into the buttermilk mixture, whisking constantly to ensure the butter doesn't clump.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture all at once.
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6
Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
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7
Carefully remove the screaming-hot skillet from the oven using heavy-duty oven mitts.
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8
Add the 2 tablespoons of bacon drippings (or butter) to the hot skillet, swirling it around to coat the bottom and the sides completely. It should sizzle and smoke slightly.
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9
Immediately pour the batter into the center of the skillet. You should hear a satisfying sear as the batter hits the fat.
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10
Smooth the top quickly with your spatula and sprinkle a tiny pinch of flaky sea salt over the surface.
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11
Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and the edges have pulled away slightly from the sides.
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12
Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
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13
Allow the cornbread to rest in the skillet for at least 10 minutes before slicing. This allows the internal structure to set.
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14
Slice into wedges and serve warm directly from the skillet for a rustic presentation.
💡 Chef's Tips
Always use room temperature buttermilk and eggs to prevent the melted butter from seizing and creating lumps. For an extra-crispy bottom, use bacon grease instead of butter in the skillet; it has a higher smoke point and adds a smoky depth. If you prefer a more savory 'Northern' style, omit the sugar and honey entirely. Avoid over-mixing the batter, which develops gluten and results in a tough, rubbery texture rather than a tender crumb. Ensure your baking powder is fresh; it is the primary leavening agent responsible for the cornbread's height.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted honey butter and a drizzle of spicy hot honey. Pair alongside a bowl of slow-simmered Texas-style beef chili or smoky black bean soup. Use as a base for a decadent 'Cornbread Benedict' topped with poached eggs and hollandaise. Serve as a side to Southern fried chicken and collard greens for a classic soul food feast. Leftovers are incredible when split, toasted, and served with blackberry jam for breakfast.