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Authentic Southern Cast Iron Skillet Cornbread (No Sugar Added)

A golden brown, freshly baked skillet cornbread with a slice cut out, showing the moist texture inside.
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Make this classic Southern cornbread in a cast iron skillet for irresistibly crispy edges and a moist, savory interior. This easy recipe uses buttermilk and bacon grease for true old-fashioned flavor.

Ingredients

Scale
  • 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, lightly beaten
  • 1/4 cup rendered bacon grease, plus extra for the skillet

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place your 10-inch cast iron skillet in the oven while it preheats. You want that skillet hot!
  2. In a medium bowl, whisk together the cornmeal, flour, baking soda, salt, and pepper. This is your dry mix.
  3. In a separate small bowl, whisk together the buttermilk, the beaten egg, and the 1/4 cup of bacon grease.
  4. Carefully remove the hot skillet from the oven. Add about 1 tablespoon of extra bacon grease to the hot skillet, swirling it around to coat the bottom and sides completely. Return the skillet to the oven for 2 minutes to let the grease get smoking hot.
  5. Pour the wet ingredients into the dry ingredients. Mix them together just until combined. Do not overmix; a few lumps are fine.
  6. Carefully pour the batter into the hot, greased skillet. The batter should sizzle immediately when it hits the pan.
  7. 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 immediately. Enjoy those crispy skillet cornbread edges!

Notes

  • For the best crispy edges, make sure your cast iron skillet is fully preheated with the fat shimmering hot before you pour in the batter.
  • If you do not have bacon grease, you can substitute with 1/4 cup of melted unsalted butter, though the flavor will change slightly from the traditional Southern style.
  • This savory cornbread is the best cornbread for chili or beans.

Nutrition

Find it online: https://tastytribune.com/skillet-cornbread-recipe-southern-style-crispy-edges/