Southern Buttermilk Cornbread

In the American South, cornbread is the everyday bread of the table, often baked in a screaming-hot cast-iron skillet for a crisp golden crust. Buttermilk keeps this version tender and tangy, with yellow cornmeal carrying that classic grain-sweet flavor.

Serves 8 · 10 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 1 1/2 cups yellow cornmealPantry
• 1/2 cup flourPantry
• 1 1/2 cups buttermilkDairy
• 2 eggsDairy
• 1 tbsp baking powderPantry
• 1/2 tsp baking sodaPantry
• 1 tsp saltSpices
• 0-2 tbsp sugar optional (debated)Pantry
• 1/4 cup bacon drippings or butterDairy

Instructions

1. 1Heat a cast-iron skillet with fat in a hot oven.
2. 2Mix dry and wet ingredients to a pourable batter—don't overmix.
3. 3Pour into screaming-hot skillet.
4. 4Bake until golden and a tester comes clean.
5. 5Serve with butter and potlikker.