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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.
Course Dinner, Lunch, Side Dish
Cuisine American, Southern
Keyword Cast Iron Cooking, Cornbread, Easy, Side Dish, Southern, Thanksgiving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 Tbsp Bacon Fat Corn Oil can be substituted here but I recommend the Bacon Fat for the flavor
  • 6 Tbsp Unsalted Butter Melted and cooled
  • 2 Large Eggs
  • 2 Cups Buttermilk I used Full Fat Buttermilk
  • 2 Cups Yellow Cornmeal I Only use Dixie Lily Stone Ground (I live in the South)
  • 1/4 Cup White Sugar
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 Tsp Kosher Salt

Instructions

  1. Preheat the Oven to 375
  2. Add the bacon fat to the cast iron skillet and place into the oven while you are mixing up the batter.
  3. In a large mixing bowl add all of the dry ingredients, cornmeal, baking powder, baking soda, sugar and salt and whisk together.
  4. In a separate bowl add all of the remains wet ingredients, buttermilk, eggs and the melted and cooled butter, whisk together.
  5. Add the wet ingredients to the dry and mix with a wooden spoon until well combined.
  6. 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.