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Authentic Southern Cast Iron Skillet Cornbread (No Sugar Added)

Close-up of golden brown skillet cornbread in a cast iron pan with one slice cut out.
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Make this classic Southern Skillet Cornbread in your cast iron pan for irresistibly crispy edges and a moist, savory center. This no-sugar recipe uses buttermilk and bacon grease for true old-fashioned flavor.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup rendered bacon grease, melted (or unsalted butter)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place your 10-inch cast iron skillet inside the oven while it preheats. This step is key for crispy edges.
  2. In a medium bowl, whisk together the cornmeal, flour, baking soda, salt, and pepper.
  3. In a separate small bowl, whisk together the egg and buttermilk.
  4. Carefully remove the hot skillet from the oven. Add the bacon grease to the hot skillet and swirl it around to coat the bottom and sides completely. Let it sit for one minute to ensure the grease is shimmering hot.
  5. Pour the dry ingredients into a large mixing bowl. Add the buttermilk mixture and the melted bacon grease (from the skillet, if you can pour it without burning yourself, otherwise use the measured amount from the ingredients list) to the dry ingredients. Mix only until just combined; do not overmix. A few lumps are fine.
  6. Immediately pour the batter into the hot, greased skillet. The batter should sizzle when it hits the pan.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.

Notes

  • For the best crispy skillet cornbread edges, make sure your cast iron skillet is fully preheated before adding the batter.
  • If you do not have bacon grease, you can substitute it with an equal amount of melted unsalted butter for a buttery skillet baked good.
  • This is a no sugar cornbread classic; if you prefer a sweeter version, add 2 tablespoons of honey to the wet ingredients.

Nutrition

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