Old-Fashioned Southern Cornbread Recipe
Old Fashioned Southern Cornbread made in a cast iron skillet with buttermilk is a true Southern staple and an easy and quick gluten-free recipe!
Servings Prep Time
8servings 10minutes
Cook Time
25minutes
Servings Prep Time
8servings 10minutes
Cook Time
25minutes
Ingredients
  • 4Tbsp vegetable oil or bacon greasedivided (I usually use peanut oil)
  • 2cups coarse stone-ground cornmeal
  • 1tsp baking powder
  • 1tsp baking soda
  • 1tsp kosher salt
  • 2 large eggs
  • 1-1/2cups buttermilk
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Add 2 Tbsp vegetable oil or bacon grease to the cast-iron skillet. Place the skillet in the oven for about 5-7 minutes to heat up.
  3. While the skillet is heating up, combine the cornmeal, baking powder, baking soda and salt in a large bowl.
  4. Add the eggs, buttermilk and 2 Tbsp vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
  5. Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
  6. Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the cornbread batter into the skillet. You should hear a nice sizzle, and you will see the cornbread already start to rise.
  7. Place the skillet in the oven and bake for about 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.
Recipe Notes
Nutrition Facts
Old-Fashioned Southern Cornbread Recipe
Amount Per Serving
Calories 305 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 3g
Cholesterol 25mg 8%
Sodium 55mg 2%
Potassium 232mg 7%
Total Carbohydrates 47g 16%
Dietary Fiber 4g 16%
Sugars 2g
Protein 7g 14%
Vitamin A 3%
Vitamin C 1%
Calcium 5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.