Description
This authentic Southern cornbread recipe stays true to tradition—crispy on the outside, tender on the inside, and completely sugar-free. Perfect as a side for chili, collard greens, or a hearty Southern meal.
Ingredients
Scale
- 2 cups white cornmeal (stone-ground preferred)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups buttermilk
- 2 eggs
- ¼ cup melted bacon grease (or butter)
Instructions
- Preheat oven to 425°F (218°C). Place a cast-iron skillet in the oven to heat up.
- In a mixing bowl, whisk together the cornmeal, salt, and baking soda.
- In a separate bowl, beat the eggs and mix in the buttermilk.
- Combine wet and dry ingredients, stirring gently. Avoid overmixing.
- Carefully remove the hot skillet from the oven, grease it lightly, and pour in the batter.
- Bake for 20–25 minutes, or until the top is golden brown and edges are crispy.
- Let cool slightly before serving. Enjoy warm with butter or collard greens.
Notes
- For extra crispiness, add 1 tablespoon of bacon grease to the skillet before pouring in the batter.
- If using yellow cornmeal, expect a slightly coarser texture.
- To make cornbread muffins, divide the batter into a greased muffin tin and bake for 15–18 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 190 kcal
- Sugar: 1g
- Sodium: 400mg
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg