Classic Southern Buttermilk Cornbread
A classic Southern-style unsweetened cornbread can be prepared in about 30 minutes, ideal for serving with collard greens, chili, or as a base for stuffing.
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Instructions
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Preheat oven to 425 F with the rack centered.
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Brush 1 tablespoon melted shortening into a 9- to 10-inch cast-iron skillet and place it in the preheated oven.
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In a large bowl, combine 2 cups cornmeal, 1/4 cup flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt; whisk to blend.
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In another bowl, whisk together 1 1/4 cups buttermilk, 1 large egg, and the remaining 3 tablespoons melted shortening.
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Add the buttermilk mixture to the dry ingredients and stir until just blended.
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Carefully remove the hot skillet from the oven; pour the batter into the sizzling shortening.
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Return the skillet to the oven, reduce temperature to 375 F, and bake for 20 to 24 minutes until golden brown.
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Cut into wedges and serve hot with optional butter.