Cast-Iron Skillet Buttermilk Cornbread
Liquid Gold & The Iron Skillet: Southern Pantry Foundations
This is not a cake. True Southern cornbread is a savory, elemental sponge forged in the blistering heat of a cast-iron skillet, relying entirely on the alchemy of stone-ground cornmeal, tangy buttermilk, and rendered bacon fat. It rejects the cheap crutch of refined sugar and wheat flour, leaning instead into the unpretentious, unsweetened truth of a grandmother's kitchen. It is built to soak up potlikker, blister gracefully around the edges, and provide deep, resonating comfort on a busy weeknight.
Before you start
Preheat the skillet.
Place a clean, dry 10-inch cast-iron skillet on the middle rack of the oven and preheat to 425°F. Let the skillet sit in the heat for at least 15 to 20 minutes until it possesses massive thermal mass.
Ingredients
- stone-ground yellow cornmeal2 cup
- kosher salt1 tsp
- baking powder1 tsp
- baking soda1/2 tsp
- whole-fat buttermilk1 3/4 cup
- eggs2 large
- unsalted butter4 tbsp
- bacon grease3 tbsp
Method
- 01
Whisk the dry ingredients.
In a large mixing bowl, vigorously whisk together the cornmeal, kosher salt, baking powder, and baking soda to ensure the leavening agents are completely distributed.
- 02
Combine the wet ingredients.
In a separate, smaller bowl, mix the lightly beaten eggs, buttermilk, and melted butter until perfectly smooth.
- 03
Fold the batter together.
Pour the wet ingredients into the dry and stir gently with a wooden spoon or spatula just until moistened. Do not overmix; the batter should remain thick and slightly lumpy, otherwise the bread will bake up tough.
- 04
Coat the blazing hot skillet.
Using a heavy-duty mitt, remove the screaming-hot skillet from the oven to the stovetop and immediately drop in the bacon grease. Swirl the pan carefully to coat the bottom and halfway up the sides as the fat instantly melts and smokes.
- 05
Temper the batter with hot fat.
Pour about one tablespoon of the melted bacon grease from the skillet directly into the batter and give it one quick stir to infuse the crumb with heat and savory depth.
- 06
Pour and sizzle.
Immediately pour the batter into the hot skillet. It must screech aggressively upon contact, flash-frying the exterior edges to form an impenetrable crust.
- 07
Bake to a deep golden brown.
Carefully return the skillet to the 425°F oven and bake for 20 to 25 minutes, until the top is deeply browned, the edges have pulled away crisply from the iron, and a toothpick inserted in the center comes out clean.
- 08
Invert and serve.
Let the bread cool for 5 minutes in the pan, then confidently invert the skillet over a cutting board so the dark, bacon-fried bottom crust faces upward.
Notes
Embrace the savory reality.
This is traditional, unsweetened bread built to accompany savory stews, beans, and greens. If you serve it entirely on its own, a pat of good salted butter and a drizzle of honey will perfectly balance the smoky crust.
Pantry substitutions.
If you do not keep a jar of reserved bacon grease in your fridge, substitute 3 tablespoons of a neutral, high-smoke-point oil like canola in the skillet. Avoid using butter to grease the pan, as the milk solids will rapidly burn at 425°F.
The grandmother's leftover trick.
True Southern cornbread dries out quickly without the crutch of wheat flour. Crumble day-old slices into a glass, pour cold buttermilk over the top, and eat it with a spoon for a classic, deeply comforting snack.