Description
This Cast-Iron Southern Cornbread Recipe offers crispy, golden edges and a tender, moist crumb. It’s a simple yet satisfying dish perfect for hearty sides on busy weeknights or weekend lunches, making wholesome, easy high-protein meals a breeze.
Ingredients
Scale
- 1.5 cups cornmeal, fine or medium grind, yellow or white
- 0.5 cup all-purpose flour, or gluten-free all-purpose blend
- 1.5 cups buttermilk, or homemade with 1 tablespoon lemon juice or white vinegar and regular milk
- 2 large eggs
- 1 tablespoon baking soda
- 0.5 teaspoon salt
- 1–2 tablespoons sugar, optional
- 1 tablespoon vegetable oil or butter, for preheating skillet
- 0.25 cup diced jalapeños, optional
- 0.5 cup shredded cheddar cheese, optional
- 0.5 cup creamed corn, drained, optional
- 2 tablespoons fresh chives or scallions, chopped, optional
Instructions
- Preheat Oven & Skillet: Place your 10-inch cast-iron skillet in the oven and preheat to 400°F (200°C) with 1 tablespoon of vegetable oil or butter in it. Let it heat for 10-15 minutes, until the oil shimmers and starts to smoke slightly; this is crucial for that amazing crispy crust.
- Whisk Dry Ingredients: In a large bowl, combine the 1.5 cups cornmeal, 0.5 cup all-purpose flour (or GF blend), 1 tablespoon baking soda, 0.5 teaspoon salt, and 1-2 tablespoons sugar (if using). Whisk well for 30 seconds to distribute the leavening evenly.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the 1.5 cups buttermilk and 2 large eggs until thoroughly combined, about 1 minute.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Stir just until combined; a few lumps are perfectly fine and actually lead to a more tender cornbread. Overmixing develops gluten and makes tough cornbread. (If the batter seems overly thick or dry, splash in an extra 1-2 tablespoons of buttermilk until it’s a pourable consistency.)
- Pour & Bake: Carefully remove the super hot skillet from the oven using oven mitts. Swirl the hot fat around the pan, then immediately pour the batter in. It should sizzle satisfyingly as it hits the hot oil, promising a great crust!
- Bake Until Golden: Bake for 20-25 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean.
Notes
For crispy cornbread, ensure your cast-iron skillet is very hot before adding the batter. Avoid overmixing to prevent a tough texture. If your cornbread is dry, you might have overbaked it. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 230 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 46 mg
Keywords: Cast-Iron Southern Cornbread, easy, high-protein, crispy, moist, side dish, quick, classic, savory, baking