Cornbread has been a staple on American tables for generations. Made with simple ingredients and baked in a cast-iron skillet, this classic recipe creates a golden crust and hearty texture that pairs well with everything from soups and stews to barbecue and beans.
The Ingredients
- 2 cups cornmeal (stone-ground if possible)
- 1 cup buttermilk (or milk with a splash of vinegar)
- 1 egg
- ½ tsp salt
- ½ tsp baking soda (or baking powder if available)
- Lard or butter for greasing the skillet
The Process
- Preheat the oven to 400°F (or prepare a stovetop or campfire cooking surface).
- In a bowl, combine the cornmeal, salt, and baking soda.
- In a separate bowl, whisk together the egg and buttermilk.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Heat a cast-iron skillet and grease it with lard or butter.
- Pour the batter into the skillet.
- Bake for 20–25 minutes, or until the top is golden brown.
- For stovetop cooking, cover the skillet and cook slowly over low heat, turning if needed, until fully cooked.
Sources: Southern Fusion Cooking and The Kentucky housewife. A collection of recipes for cooking (p.222)