Alabama Buttermilk Skillet Cornbread
Crispy-edged, savory cornbread baked in a well-seasoned cast-iron skillet, an everyday Alabama table staple with no added sugar.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10
- carbs
- 26
- protein
- 5
- calories
- 220
Instructions
- 1
Heat your oven to 450°F. Place your cast-iron skillet inside with the bacon grease.
- 2
Whisk the cornmeal, flour, baking soda, and salt together.
- 3
Whisk in the buttermilk and eggs until just mixed.
- 4
Carefully take out the hot skillet. Swirl the melted grease all around the bottom and sides.
- 5
Pour the batter into the hot skillet. It should sizzle right away.
- 6
Bake for 20–22 minutes until golden. A toothpick inserted in the center should come out clean.
- 7
Turn the cornbread out onto a plate or slice it right in the skillet. Serve warm.
Chef's tips
Heat the greased skillet in the oven until the fat is smoking hot before adding the batter to get a super crispy crust. Alabama-style cornbread uses no added sugar.
Storage
Store wrapped at room temperature up to 2 days.
Reheating
Reheat wedges in a dry skillet or toaster oven to re-crisp.
Common mistakes to avoid
- •Using a cold skillet, which makes the crust pale and soft
- •Adding sugar, which takes away the traditional savory flavor
Serving suggestions
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