Cast-Iron Skillet Buttermilk Cornbread
Liquid Gold & The Iron Skillet: Southern Pantry Foundations
True Southern cornbread is not cake. It hides behind neither wheat flour nor a single grain of sugar, standing instead as a savory, rugged quick-bread designed to sop up the potlikker from braised greens or crumble into a bowl of chili. The magic lies entirely in the technique: a trinity of stone-ground cornmeal, tangy buttermilk, and a scorching cast-iron skillet slicked with bacon grease. Pouring the batter into that blistering pan effectively deep-fries the outer crust in seconds, yielding a lacy, golden edge that gives way to a tender, steaming center. It is an honest, unadorned inheritance of the Southern kitchen, taking exactly as long to make as your oven takes to preheat.
Before you start
Make your own soured milk if true buttermilk is unavailable.
Add 2 tablespoons of white vinegar or lemon juice to a measuring cup, fill it to the 2-cup line with whole milk, stir, and let sit for 10 minutes before using.
Save your breakfast drippings.
Keep a jar of bacon grease by the stove. If you are entirely without pork fat, you can substitute 4 tablespoons of unsalted butter, but watch the pan closely so the milk solids do not burn.
Ingredients
- stone-ground cornmeal2 cup
- kosher salt1 tsp
- baking powder1 tsp
- baking soda1/2 tsp
- full-fat buttermilk2 cup
- eggs2 large
- bacon grease4 tbsp
Method
- 01
Preheat the skillet in a blazing hot oven.
Place a 9-inch or 10-inch cast-iron skillet on the middle rack of a cold oven, then set the temperature to 425°F (220°C). Let the skillet heat up with the oven for at least 20 minutes; it must be blistering hot to achieve the signature Southern crust.
- 02
Whisk the dry ingredients.
In a large mixing bowl, combine the stone-ground cornmeal, kosher salt, baking powder, and baking soda.
- 03
Combine the buttermilk and eggs.
In a separate measuring cup or small bowl, whisk the shaken buttermilk and lightly beaten eggs until fully homogenous.
- 04
Gently mix the batter.
Pour the wet ingredients into the dry, stirring with a wooden spoon just until combined. A few lumps are perfectly fine; overmixing will result in a dense, tough crumb. Let it sit for a minute while you retrieve the skillet.
- 05
Melt the fat in the scorching skillet.
Wearing a heavy oven mitt, carefully remove the hot skillet from the oven and set it on the stove. Drop in the bacon grease, swirling the pan to coat the bottom and sides as the fat melts, foams, and smokes slightly.
- 06
Listen for the sizzle as you pour the batter.
Pour the batter directly into the pool of superheated fat. It should screech and sizzle on contact, instantly setting the crust and frying the edges.
- 07
Bake until deeply golden.
Return the skillet to the oven and bake for 20 to 25 minutes, until the top is browned and the edges have pulled away slightly from the pan.
- 08
Invert and serve immediately.
Let the cornbread cool in the pan for no more than 5 minutes before carefully turning it out onto a cutting board. Serve hot in wedges, preferably with a pat of butter.
Notes
Respect the flourless tradition.
Authentic Southern cornbread relies entirely on the natural sweetness and robust texture of the corn itself. Resist the urge to add wheat flour or refined sugar; they mask the true flavor and soften the historical crumb.
Leftovers belong in a glass of milk.
Traditional flourless cornbread dries out relatively quickly. Crumble day-old stalwarts into a bowl of hot chili, or follow generations of Southern tradition and crumble it into a tall glass of cold milk for a late-night snack.
From Cook Southern Food.