Cast-Iron Buttermilk Cornbread
Liquid Gold & The Iron Skillet: Foundations & Pantry
Shove a ten-inch cast-iron skillet into a 400-degree oven and wait until the bacon grease smokes; forged by centuries of Native American agriculture and West African ingenuity, true Southern cornbread is a rugged companion built to soak up potlikker. The secret isn't found in the bowl, but in immediate thermal shock: pour the supermarket buttermilk batter into smoking bacon fat, listen for the sizzle, and watch a lacy crust form before the pan even hits the oven. Do not stir.
Ingredients
- medium-grind cornmeal1 1/2 cup
- all-purpose flour1/2 cup
- kosher salt1 tsp
- baking powder1 tsp
- baking soda1/2 tsp
- whole-fat buttermilk1 1/2 cup
- eggs2 large
- bacon grease or lard4 tbsp
Method
- 01
Preheat the iron skillet in the oven.
Place a 9- or 10-inch cast-iron skillet on the middle rack of the oven and preheat to 425°F, letting the iron heat up for at least 15 minutes until screaming hot.
- 02
Whisk the dry ingredients.
In a large mixing bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda until no lumps remain.
- 03
Combine the wet ingredients.
In a separate smaller bowl or measuring cup, whisk the buttermilk and beaten eggs until completely smooth.
- 04
Mix the batter and let it rest.
Make a well in the dry ingredients, pour in the wet mixture, and stir gently until just combined; let it rest for 5 to 10 minutes to hydrate the cornmeal.
- 05
Grease the screaming-hot skillet.
Using heavy oven mitts, carefully pull the hot skillet from the oven, drop in 3 tablespoons of the bacon grease, and swirl so it thoroughly coats the bottom and edges.
- 06
Enrich the batter with hot fat.
Pour the remaining 1 tablespoon of melted fat directly from the pan into your resting batter and give it one quick stir.
- 07
Sizzle and bake.
Immediately pour the batter into the hot skillet—you should hear a loud sizzle as the crust begins to fry—then smooth the top and return the skillet to the oven to bake for 20 to 25 minutes until golden brown.
- 08
Invert immediately to preserve the crust.
Remove the skillet from the oven and turn the cornbread out onto a cutting board right away so the bottom crust doesn't steam and turn soggy.
Notes
The soul food variation.
The historical divergence of Southern cornbread means that for millions of African American families, cornbread without sugar is incomplete. If you prefer the slightly sweeter style that balances the tang of the buttermilk, simply whisk 2 to 4 tablespoons of granulated sugar into your dry ingredients.
The buttermilk hack.
If you don't keep buttermilk in the fridge, do not use plain milk, as the recipe requires acid to rise. Pour 1 tablespoon of white vinegar or lemon juice into a measuring cup, fill it to the 1 1/2 cup line with whole milk, and let sit for 10 minutes until it curdles slightly.
Save your liquid gold.
Whenever you cook bacon, save the rendered fat in a glass jar in the fridge to impart an unparalleled smoky depth to dishes like this. If you do not consume pork, unsalted butter is a widely used alternative; just watch it carefully so the milk solids don't burn in the preheated pan.
From Cook Southern Food.