Southern-style skillet cornbread
This recipe uses a touch of brown sugar (not cake-sweet) and duck fat for incredible flavour and a crispy crust. I’ve made it with real buttermilk, but honestly prefer the flavour and texture when using “fake” buttermilk (milk + white vinegar).
Baked in a 10-inch cast iron skillet
Ingredients
- 1 cup yellow cornmeal (medium grind if possible)
- ½ cup plain flour
- 1 Tbsp brown sugar (just enough to round it out)
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup buttermilk (or milk + 1 Tbsp white vinegar, rested 5 min)
- 1 large egg
- 2 Tbsp melted butter
- 2 Tbsp duck fat (for the skillet)
Method
- Preheat oven to 220°C (425°F). Place a 10-inch cast iron skillet in the oven to heat.
- In a bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, and melted butter.
- Combine wet and dry ingredients just until mixed. Do not overmix — a few lumps are perfect.
- Carefully remove the hot skillet from the oven. Add duck fat and swirl until melted and lightly smoking.
- Pour batter into the hot fat (you should hear a loud sizzle).
- Bake 18–22 minutes until golden, crisp on the edges, and a skewer comes out clean.
- Rest for 5 minutes, then slice.
Notes
- Add more brown sugar if you prefer a sweeter, dessert-style cornbread.
- Duck fat gives the best crust, but bacon fat works well for a smokier flavour.
Serve warm with butter, honey, or go all-in with ice cream and hot honey.