📝 About This Recipe
This quintessential Southern staple is defined by its signature shattered-glass crust and a moist, tender crumb that strikes the perfect balance between savory and sweet. By preheating a heavy cast-iron skillet with bacon drippings, we achieve a deep golden-brown sear that is simply impossible to replicate in a standard baking pan. Infused with tangy buttermilk and a hint of honey, this cornbread is the ultimate soulful accompaniment to any farmhouse table.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (stone-ground preferred for texture)
- 1/2 cup All-Purpose Flour (provides structure)
- 2 tablespoons Granulated Sugar (optional, for a hint of sweetness)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda (reacts with the buttermilk for lift)
- 1 teaspoon Kosher Salt
Wet Ingredients
- 1 1/2 cups Full-Fat Buttermilk (shaken well, at room temperature)
- 2 Large Eggs (at room temperature, lightly beaten)
- 6 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 tablespoon Honey (enhances the corn flavor)
The Skillet Prep
- 2 tablespoons Bacon Drippings (or unsalted butter if preferred)
Optional Garnish
- 1/2 teaspoon Flaky Sea Salt (for finishing the top)
👨🍳 Instructions
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1
Place a 10-inch cast-iron skillet on the center rack of your oven and preheat the oven to 425°F (220°C). Heating the skillet is the secret to a crispy crust.
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2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt until thoroughly combined.
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3
In a separate medium bowl or large measuring cup, whisk together the buttermilk, lightly beaten eggs, melted butter, and honey until smooth.
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4
Create a well in the center of the dry ingredients and pour in the buttermilk mixture.
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5
Using a rubber spatula, gently fold the wet and dry ingredients together just until combined. Do not overmix; a few small lumps are perfectly fine and ensure a tender crumb.
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6
Carefully remove the hot skillet from the oven using a thick oven mitt. Add the bacon drippings (or butter) to the hot pan, swirling it around to coat the bottom and the sides.
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7
Once the fat is melted and shimmering (it may even smoke slightly), immediately pour the batter into the center of the skillet.
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8
The batter should sizzle loudly as it hits the pan—this is the crust forming! Smooth the top quickly with your spatula.
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9
Sprinkle the top with a pinch of flaky sea salt if desired for a professional finish.
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10
Return the skillet to the oven and bake for 20 to 25 minutes.
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11
Check for doneness: the top should be golden brown, the edges should be pulling away slightly from the sides of the pan, and a toothpick inserted into the center should come out clean.
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12
Remove from the oven and let the cornbread rest in the skillet for 5 to 10 minutes before slicing. This allows the internal structure to set so it doesn't crumble when cut.
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13
Slice into wedges and serve warm directly from the skillet for the most rustic presentation.
💡 Chef's Tips
Always use a cast-iron skillet; no other pan retains heat well enough to create that iconic Southern crust. If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice to 1.5 cups of whole milk and letting it sit for 10 minutes. Avoid over-mixing the batter, as this develops gluten and will result in a tough, bread-like texture rather than a tender crumb. Ensure your baking powder is fresh; if it's older than six months, your cornbread may not rise properly in the center. For an extra-savory twist, fold in 1/2 cup of shredded sharp cheddar and a diced jalapeño to the batter.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted honey butter. Pair with a bowl of slow-simmered Texas-style chili or smoky collard greens. Drizzle with spicy hot honey for a modern sweet-and-heat flavor profile. Serve alongside roasted chicken or BBQ pulled pork to soak up the juices. Crumble leftover wedges into a glass of cold buttermilk for a traditional 'cornbread and milk' snack.