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american cornbread slice on a plate with iron skillet in the background

Classic American Cornbread

Diana Rattray
Baked in a trusty black iron skillet, this classic American cornbread is our favorite! This is a no-fail tried-and-true cornbread!
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Servings 12 servings
Calories 214
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Prep Time 15 minutes
Cook Time 20 minutes
Other Time10 minutes
Total Time 45 minutes

Ingredients
  

  • 3 tbsp bacon drippings or vegetable oil
  • 2 cups yellow cornmeal
  • ½ cup all-purpose flour
  • 2 tbsp sugar, (or about 1/3 cup for sweet cornbread)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ¼ tsp fine salt
  • 1 ½ cups buttermilk , or soured milk, see the tip, below
  • 1 large egg
  • 6 tbsp melted unsalted butter (slightly cooled)

Instructions

  • Preheat the oven to 425°F (220°C).
  • Add the bacon drippings or oil to a well-seasoned 10-inch iron skillet and place it in the preheating oven. There should be enough drippings or oil to coat the bottom of the pan.
    3 tbsp bacon drippings or vegetable oil
  • In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
    2 cups yellow cornmeal | 1/2 cup all-purpose flour | 2 tbsp sugar | 1 tsp baking powder | 1/2 tsp baking soda | 1 1/4 tsp fine salt
  • In a separate medium-sized bowl, whisk together the buttermilk or soured milk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
    1 1/2 cups buttermilk | 1 large egg
    Making cornbread batter in the bowl with a wooden spoon.
    • To make soured milk, add 1 1/2 tablespoons of white vinegar to a 2-cup liquid measuring cup. Add milk to make 1 1/2 cups (12 ounces). Stir and let stand for 5 to 10 minutes.
  • Add the slightly cooled melted butter and stir until the batter is well blended.
    6 tbsp melted unsalted butter (slightly cooled)
  • Using heavy oven mitts, remove the hot skillet from the oven to a rack and swirl or brush the hot oil so it coats sides of the skillet.
  • Pour the cornbread batter into the hot skillet and spread it evenly. The hot fat in the skillet will help create a crisp and flavorful crust on the bottom and sides of the cornbread.
    Cornbread batter in the skillet
  • Bake for 18 to 22 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  • Remove the skillet to a rack and let the cornbread cool for at least 10 minutes before slicing and serving.
    classic american cornbread on a plate with a skillet in the background

Nutrition

Calories: 214kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 364mgPotassium: 139mgFiber: 3gSugar: 4gVitamin A: 247IUCalcium: 61mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword american cornbread, cornbread
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