|Nutritional Guidelines (per serving)|
This is a simple, classic buttermilk cornbread recipe baked in a preheated cast iron skillet. There's no sugar in a Southern-style cornbread, but a small amount of sugar or a little honey can be added if you like.
Melted butter makes a delicious cornbread, but melted shortening or part bacon drippings can be used as well. Or leave it out altogether.
- 1 cup cornmeal
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons melted butter, optional
- 1 tablespoon of melted butter, oil, or bacon drippings for the skillet
Heat the oven to 400 F (200 C/Gas 6). Put a heavy cast iron skillet in the oven to heat while you prepare the batter.
Combine dry ingredients in a mixing bowl.
In another bowl, beat the egg with the buttermilk and 2 tablespoons of melted butter, if using; blend well.
Combine the dry ingredients and buttermilk mixture and mix until blended.
Carefully remove the hot skillet from the oven and add 1 tablespoon of oil, butter, or bacon drippings.
Quickly spread the batter in the skillet and bake in the preheated oven 15 to 20 minutes, or until lightly browned.
- Turn leftover cornbread into breadcrumbs. Crumble the cornbread and spread it out on a baking sheet. Bake at 300 F until dried and lightly browned.
- The hot cast iron pan makes a crispy crust, but the cornbread may be cooked in an 8-inch or 9-inch baking pan.
- Fold about 1/4 to 1/2 cup of crumbled cooked bacon into the batter.
- Add a few tablespoons of chopped mild chili peppers or minced jalapenos.
- Add about 1/2 cup of shredded cheddar or cheddar jack cheese.