American
Skillet Buttermilk Cornbread
Skillet cornbread with stone-ground cornmeal, buttermilk, butter, and a crisp bacon-dripping crust.
8 servings · 15 minutes prep · 25 minutes cook
Ingredients
Main
- 2 tbsp bacon drippings or avocado oil
- 1 1/2 cups stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 1 1/2 cups buttermilk
- 4 tbsp unsalted butter, melted
Directions
Mix and Bake
- Heat the oven to 425F with a 10-inch cast-iron skillet inside.
- Whisk fine cornmeal, all purpose flour, granulated sugar, kosher salt, baking powder, and baking soda in a mixing bowl.
- Whisk egg, buttermilk, and unsalted butter in a second bowl. Stir into the dry ingredients just until no dry pockets remain.
- Add bacon drippings or avocado oil to the hot skillet, swirl to coat the bottom, and pour in the batter.
- Bake until the top is browned and a tester comes out clean, 20-25 minutes. Cool briefly before cutting into wedges.
