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Southern Cast Iron Skillet Cornbread
This classic southern cast iron skillet corn bread will become your go to side for all things warm and comforting this fall.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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1
Tbsp
Bacon Fat
Corn Oil can be substituted here but I recommend the Bacon Fat for the flavor
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6
Tbsp
Unsalted Butter
Melted and cooled
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2
Large
Eggs
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2
Cups
Buttermilk
I used Full Fat Buttermilk
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2
Cups
Yellow Cornmeal
I Only use Dixie Lily Stone Ground (I live in the South)
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1/4
Cup
White Sugar
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2
Tsp
Baking Powder
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1/2
Tsp
Baking Soda
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1
Tsp
Kosher Salt
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Preheat the Oven to 375
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Add the bacon fat to the cast iron skillet and place into the oven while you are mixing up the batter.
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In a large mixing bowl add all of the dry ingredients, cornmeal, baking powder, baking soda, sugar and salt and whisk together.
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In a separate bowl add all of the remains wet ingredients, buttermilk, eggs and the melted and cooled butter, whisk together.
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Add the wet ingredients to the dry and mix with a wooden spoon until well combined.
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Pour the batter into the cat iron skillet and bake for 25 to 30 minutes until the center is done and the top begins to turn golden brown.