Side Dish: United States – South Carolina – South Carolina Cornbread

Serving Size: 8

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (320 g) white cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) baking soda
- 1 tsp (6 g) fine salt
- 2 large eggs, approx. 100 g total
- 2 cups (480 ml) buttermilk
- 3 tbsp (45 ml) unsalted butter, melted and cooled
- 2 tbsp (30 ml) bacon drippings or vegetable oil (for skillet)

Instructions

Short Description:
A rustic, golden cornbread made with white cornmeal and tangy buttermilk, baked in a hot cast-iron skillet to develop a signature crisp crust while remaining tender inside.

Regional Notes:
This South Carolina version uses white cornmeal and buttermilk for a slightly tangy, savory profile and is traditionally baked in a preheated cast-iron skillet (often using bacon drippings) to create the deeply browned, crispy crust characteristic of the region. Unlike Northern sweet cornbreads, it is unsweetened and leans savory.

1. Preheat the oven to 425°F (220°C). Place a 10-inch (25 cm) cast-iron skillet in the oven while it heats so the skillet is very hot.
2. In a large bowl whisk together the white cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl whisk the eggs, then add the buttermilk and melted butter; whisk to combine.
4. Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix—there should be no large pockets of dry flour but a few small lumps are fine.
5. Carefully remove the hot cast-iron skillet from the oven (use oven mitts). Add the bacon drippings or oil and swirl to coat the bottom and sides—heat will sizzle the fat.
6. Pour the batter into the hot, greased skillet and smooth the top gently with a spatula. The batter should sizzle when it hits the pan.
7. Bake on the middle rack for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let rest for 5–10 minutes in the skillet to set and make slicing easier. Use a spatula to cut into 8 wedges and serve warm.