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Southern-Style Buttermilk Cornbread with Crispy Crust (No Sugar)

Southern-style buttermilk cornbread bakes in a hot cast-iron skillet for a crispy crust and tender, savory center, with no sugar. Bacon drippings help crisp the edges while a toothpick test tells you when the center is done.
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Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp bacon drippings
  • 1.5 cup yellow cornmeal
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 2 eggs large
  • 1.5 cup buttermilk
  • 4 tbsp unsalted butter melted and slightly cooled

Equipment

  • 1 10-inch cast-iron skillet

Method
 

  1. Place a 10-inch cast-iron skillet with the bacon drippings in the oven.
  2. Preheat the oven to 425°F.
  3. Whisk the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.
  4. In a separate bowl, whisk the eggs, buttermilk, and melted butter until combined.
  5. Stir the wet ingredients into the dry ingredients just until no dry pockets remain.
  6. Carefully remove the hot skillet and swirl to coat the bottom and sides with drippings.
  7. Pour the batter into the hot skillet.
  8. Bake at 425°F for 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Rest the cornbread in the skillet for 5 minutes before slicing.

Notes

For the crispiest crust, swirl the drippings to coat the bottom and sides of the hot skillet before adding the batter. Refrigerate leftovers for 3–4 days; freezer: yes. For a gluten-free variation, use a 1:1 gluten-free all-purpose flour blend.