|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 2g||8%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cornbread differs in flavor and texture depending on what part of the country you are in. Southern cornbread is unsweetened and more crumbly than the sweet cake-like recipes from the North; it's also cooked in a very hot cast-iron skillet, while Northern cornbread is typically made in a baking dish. This cornbread recipe is for the classic buttermilk cornbread you'll find throughout the South. There's generally no sugar added to Southern cornbread, which makes it an ideal side dish for a savory meal. Serve it fresh from the oven, cut into wedges, with beans or collard greens or a big bowl of chili. It can also be used to make a delicious cornbread stuffing. If you want to go "old school," crumble some of this cornbread into a mug and enjoy it with a few splashes of buttermilk.
Watch Now: Traditional Southern Buttermilk Cornbread Recipe
"I usually make cornbread with butter or oil, but this recipe uses shortening and the flavor was great. It’s easy to throw together with a few simple ingredients. I like the recipe variations because I prefer a sweeter cornbread. I added a few tablespoons of sugar and it was slightly sweet." —Carrie Parente
1/4 cup melted shortening, divided
2 cups white or yellow cornmeal
1/4 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg
Butter, for serving, optional
Steps to Make It
Gather the ingredients.
Preheat the oven to 425 F. Position the rack in the center of the oven.
Brush about 1 tablespoon of melted shortening in a 9- to 10-inch cast-iron skillet and put the skillet in the oven.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
In another bowl, whisk together the buttermilk, egg, and the remaining 3 tablespoons of melted shortening.
Add the buttermilk mixture to the dry mixture and stir just until blended. Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling shortening in the hot skillet.
Return the skillet to the oven, reduce the oven temperature to 375 F, and bake for 20 to 24 minutes, until golden brown.
Cut the cornbread into wedges and serve hot with a pat of butter, if desired.
How to Serve Southern Cornbread
- If you find the cornbread is too crumbly, increase the amount of flour (decreasing the cornmeal proportionally); the additional gluten will help to keep the mixture together.
- For the optimal cornbread, splurge on a quality stone-ground cornmeal, which will offer more flavor and an interesting, varied texture.
- For a little extra flavor, add some bacon drippings or duck fat to the cast iron skillet.
- Although it will break from tradition, if you prefer a sweeter cornbread, add a few tablespoons of sugar or honey to the batter.