American

Southern Cast Iron Cornbread

Name: Southern Cast Iron Cornbread
Prep time: 10 min
Cook time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups white or yellow cornmeal; 1/2 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 1 1/4 cups whole buttermilk, room temperature; 2 large eggs, beaten; 3 tablespoons unsalted butter, melted; 1 tablespoon canola oil (for skillet)

A american snack built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

35 min total

8 servings

Baked

Calories

210 kcal

Protein

Carbs

28g

Fat

Ingredients checklist

2 cups white or yellow cornmeal1/2 cup all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda3/4 teaspoon kosher salt1 1/4 cups whole buttermilk, room temperature2 large eggs, beaten3 tablespoons unsalted butter, melted1 tablespoon canola oil (for skillet)

Numbered instructions

1Preheat oven to 425 °F. Place a 10-inch cast-iron skillet in the oven for at least 8–10 minutes until very hot.

2Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.

3In a separate bowl, whisk together buttermilk, eggs, and melted butter.

4Make a well in the dry ingredients, pour in the wet, and stir just until combined. Rest batter 5 minutes.

5Carefully remove hot skillet from oven. Add oil and swirl to coat — it should sizzle immediately.

6Pour batter into the hot skillet (it should sizzle at the edges). Bake 20–25 minutes until golden and a toothpick comes out clean. Cool 5 minutes before slicing into wedges.

Chef's Tips

A screaming-hot cast iron skillet creates the signature crispy golden crust on the bottom and sides of true Southern cornbread.

White cornmeal is more traditional in the South and produces a finer crumb; yellow cornmeal is slightly sweeter.

Do not overmix — stir just until dry ingredients are moistened. Lumps are fine.

True Southern cornbread is savory with no sugar — add no more than 1–2 tablespoons if you prefer a hint of sweetness.

Recipe Variations

Jalapeño Cheddar: Fold in 1 cup shredded sharp cheddar and 2 seeded minced jalapeños before baking.

Bacon Cornbread: Stir in 4 strips of crumbled cooked bacon and grease the skillet with rendered bacon fat.

Honey Butter: Add 2 tablespoons honey to the batter and serve wedges with whipped honey butter.

Source: Southern Cast Iron at https://southerncastiron.com/classic-southern-cornbread/

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