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Southern cornbread offers a unique, crumbly savory texture totally different from what you'll find up North. When you cook it in a hot cast iron pan with cornmeal, tangy buttermilk, and flavorful bacon fat, you get that amazing crispy outside while keeping the inside soft and tender.
When I made this for our family Thanksgiving last year alongside my grandma's collards, even my relatives from up North couldn't get enough of it. Everyone fought over the crispy edge pieces!
What You'll Need
- Bacon fat: Gives that classic Southern flavor and makes the bottom extra crispy.
- White cornmeal: The secret to getting that perfect crumbly bite.
- Buttermilk: Adds wetness and tanginess while helping the bread rise with the baking soda.
- Baking soda: Makes your cornbread light instead of heavy.
- Salt: Brings out all the flavors without being too much.
- Sugar (if you want): Just enough to make the corn taste pop without making it sweet.
- Egg: Keeps everything stuck together nicely.
- Unsalted butter: Adds a rich taste that works really well with the bacon fat.
Simple Cooking Steps
- Getting Your Pan Ready:
- Put your cast iron skillet with some bacon fat in the oven before turning it on. Heat it to 400°F so the pan gets super hot.
- Easy Mixing:
- In a big bowl, stir together your cornmeal, baking soda, salt, and sugar if you're using it.
- Adding Wet Stuff:
- Beat an egg with buttermilk in another bowl, then pour it into your dry mix and stir just until it comes together.
- Butter Magic:
- Mix in melted butter gently until it's all combined but don't go crazy with the stirring.
- The Sizzle Trick:
- Grab that hot skillet from the oven carefully, then pour in your batter. You should hear it sizzle right away.
- Baking Time:
- Cook for about 20 minutes until the top turns golden and a toothpick comes out clean when you poke the middle.
- Cool Down:
- Let your cornbread hang out in the pan for 10-30 minutes before cutting it into wedges.
My grandpa always made us use white cornmeal from his favorite mill back in Alabama. It's amazing how that freshness can turn such a basic bread into something that feels really special.
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Different Ways It's Made
Southern families all have their own cornbread rules. Some folks swear by yellow cornmeal while others won't touch anything but white. You'll see versions with spicy jalapeños mixed in, others loaded with cheese, and some with bits of pork cracklins for extra flavor.
What to Serve It With
This cornbread is perfect for soaking up the tasty liquid from collard greens, and it tastes amazing with chili, BBQ, or black-eyed peas. Some old-timers like to crumble it into a glass of buttermilk for a quick snack.
Ways to Mix It Up
Feel free to make this your own by throwing in some fresh corn for extra texture, adding shredded cheddar for a savory twist, or mixing in chopped jalapeños if you want some heat.
How to Keep It Fresh
You can keep your cornbread in a sealed container on the counter for a couple days. If you want it to last longer, wrap pieces tightly and stick them in the freezer for up to two months.
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I learned so much watching my grandma make cornbread without ever measuring anything. She taught me that you get better with each batch as you learn how the batter should look and how your particular skillet cooks.
Frequently Asked Questions
- → Can yellow cornmeal be swapped in this recipe?
- Sure, yellow cornmeal works just fine if white isn’t on hand. While white cornmeal is more common in Southern kitchens, yellow gives the same results.
- → Is it okay to skip the egg in cornbread?
- Yes, leaving out the egg is okay if you prefer a crumbly texture. Adding it just makes the cornbread sturdier and easier to slice.
- → What if I don’t own a cast iron pan?
- No worries. Try using a Dutch oven or any oven-safe metal pan. While cast iron gives a better crust, these other options still turn out great.
- → How do I store leftover cornbread?
- Once it’s completely cool, wrap it in plastic wrap or put it in an airtight container. Keep it at room temperature for up to 3 days.
- → Can I skip bacon drippings altogether?
- Bacon drippings add flavor and help with the crispy edges, but you can use butter or vegetable oil as replacements if you’d like.