Cornbread Culture
They say the further north you go, the more flour and sugar get added to the cornbread. It almost sounds like you’re baking a cake, doesn’t it? The funny thing is, most southerners I know just use the Jiffy mix in the box, and the number one ingredient in Jiffy is flour!
I tested the texture with three amounts of flour: none, 1/4 cup, and 1/2 cup. With no flour, the inside was really spongy, and butter just melted right through. Using the half-cup, the cornbread did not hold up in a glass of milk, and let’s be honest, isn’t cornbread in milk the real test? In the end, the quarter-cup came out with the right texture – not too spongy, not too mushy.
Another debate rages on over sugar. True southerners would say that sugar doesn’t belong in cornbread, and they are right! I don’t ever remember cornbread being sweet on my tables. What I have learned through perfecting this recipe is that if cornbread is served with a meal needing a sweet component to round out the flavors, I might add two tablespoons to complement the menu.
How To Get That Crispy Crust
The magic happens when you melt the fat in a screaming hot cast iron skillet before mixing it back in the batter. If your skillet is hot enough, you should hear the signature sizzle as the crust starts. It doesn’t matter if you use lard, oil, or butter here, the key here is keeping that skillet hot and greasy, and it will come out crunchy!
Clearing Up The Cornbread Confusion
This recipe is actually supposed to be made with self-rising cornmeal, but I couldn’t find ANY on the shelves. It was really weird. I even had a little problem finding regular ground cornmeal, but I did find some, so I rewrote this for regular ground cornmeal. If by some stroke of luck, you are using self-rising, just take out the baking powder and salt, and let it ride.
However, if all you can find is “cornbread mix”, which is the bulk of the cornmeal products on the shelf today, don’t use this recipe. Mixes are mostly flour and has its own recipe on the bag to follow. I do avoid the mix because it has so much flour in it, but in a time crunch, the mix could work!
Southern Skillet Cornbread
Description
This skillet cornbread has a lot going for it. Two eggs and buttermilk bring authentic structure and tangy moisture, binding everything for a soft, fluffy center. The acid in buttermilk reacts with the baking powder to create lift without toughness, while the flour keeps the crumb light yet satisfying. Together, they balance the stone ground cornmeal for cornbread that's never dry or crumbly. Slather it with butter, honey, or jam and you'll get that melt-in-your-mouth satisfaction with every slice. Grab your skillet and give this classic a whirl. You won't look back.
Shopping List
Dry Ingredients
Wet Ingredients
Cooking Instructions
Mise En Place
Preheat the oven to 450F and put the cast iron skillet on the middle rack while the oven preheats.
Chop the butter into 8 pieces and add to the skillet in the oven to melt while you get the batter ready.
In a small bowl, loosely scramble the eggs and set aside.
Happy Cooking
In a mixing bowl, sift in the cornmeal, baking powder, and salt together, then distribute evenly. Add the buttermilk and stir until combined, then set the bowl aside to soak.
When the oven is ready, remove the hot skillet and pour the melted butter off into the batter bowl, leaving a coating in the skillet. Set the skillet on a trivet while you complete the next step.
Stir the fat until just combined, being careful not to overmix the batter. Fold in the eggs until mixed through.
Pour the batter back into the skillet, then place on the middle rack. Bake for 20-25 minutes, until the top shows cracks and the edges are golden brown.
Check for Done by inserting a toothpick, being careful not to poke through the bottom crust. It should come out clean, without crumbs or batter, when it’s done.
Bon Appétit
Remove from the oven and let cool, untouched, for five minutes. Run a knife around the edges. Put a plate over the top of the skillet and turn the skillet over flip the finished cornbread out upside down. Using another plate, flip back over again, right side up, onto the serving plate.
Cut into wedges and serve warm, with lots of butter and/or honey. This recipe lasts until the next day, then crumble it into a glass of cold milk.
Equipment
Cast Iron Skillet
