An unsweetened Southern cornbread, baked in a cast-iron skillet for a golden, crispy bacon-grease crust.
It comes to the table straight from the skillet, still piping hot, with crisp edges and a golden top. The crust carries the savory aroma of bacon grease, while the tender crumb lets the corn shine, without a trace of sugar. Break it apart by hand, slather on some butter, and serve it alongside anything from a long-simmered stew to a bowl of chili.
What is cornbread ?
Cornbread is a quick bread made primarily from whole-grain cornmeal, with a little wheat flour, buttermilk, an egg, and bacon grease. Baking powder and baking soda give it lift. The Southern skillet version is unsweetened and corn-forward, in keeping with the tradition of American cuisine.
Whole-grain cornmeal gives it structure and a rustic texture, while a small amount of flour helps it slice neatly. Buttermilk is essential, both for flavor and texture : its tang activates the baking soda and helps the batter rise. Bacon grease, heated in the skillet before the batter goes in, adds flavor and creates the golden crust that defines this style. In a properly heated cast-iron skillet, the bottom and edges brown quickly, leaving the center set and the crust best enjoyed hot.
The Southern cast-iron skillet version
Cornbread is deeply rooted in Southern cooking and humble ingredients : cornmeal, buttermilk, cast iron, and cooking fat. Its character comes down to a few defining choices : no sugar, fresh buttermilk, bacon grease, and a preheated cast-iron skillet. The lack of sugar is part of its Southern identity : the flavor stays focused on the corn, balanced by the richness of the fat and the gentle tang of the buttermilk.
The skillet matters just as much as the ingredients. Cast iron holds heat beautifully : when the batter hits the hot fat, a crisp crust forms while the center cooks through.
The main ingredients in cornbread
Whole-grain cornmeal is the foundation, bringing corn flavor, color, and rustic texture. A small amount of wheat flour helps the bread hold together in tidy slices without overshadowing the corn. Buttermilk, an essential ingredient, adds tang and activates the baking soda, while an egg binds the batter.
Bacon grease lends deep flavor and an especially golden crust; you can replace it with butter or a neutral oil for a milder result. Baking soda and baking powder provide lift, and a pinch of salt brings everything into balance. This version contains no sugar : that is not an oversight, but a hallmark of this restrained, corn-centered Southern style.
Skillet, crust, and serving
A 23 cm cast-iron skillet is ideal, though anything from 23 to 25 cm will work. The key step : heat the bacon grease in the skillet while the oven preheats. When you pour the batter into the scorching-hot fat, be careful, as it may splatter; that blast of high heat creates the crisp crust that sets skillet cornbread apart from softer versions baked in a pan.
Once baked, turn it out onto a board or wire rack and serve it piping hot, while the crust is still crisp and the crumb still warm. Alongside hearty dishes like a Philly cheesesteak, beef nachos, or spicy mango chicken wings, it adds a rustic, comforting touch.
Ingredients
- 50 g bacon drippings
- 245 g whole-grain cornmeal
- 60 g all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine salt
- 1 egg
- 340 g buttermilk well shaken
Instructions
Preparation
- Preheat the oven to 230°C.
- Place the bacon drippings in a 23 to 25 cm cast-iron skillet and set it in the oven as it preheats.50 g bacon drippings
- Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a bowl.245 g whole-grain cornmeal, 60 g all-purpose flour, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon fine salt
- Whisk the egg and buttermilk together in another bowl.1 egg, 340 g buttermilk
- Make a well in the dry ingredients and pour in the wet mixture, then stir just until the batter is smooth.
- Carefully remove the hot skillet and pour in the batter, watching for splatters.
- Bake for about 25 minutes, until the center is set and the top is golden brown.
- Invert onto a board or wire rack and serve warm.
