Side Dish: United States – Mississippi – Mississippi Cornbread

Serving Size: 8

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 1 cup (140 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) kosher salt
- 1 tsp (4 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 2 large eggs (approx. 100 g total)
- 1 1/4 cups (300 ml) buttermilk
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 2 tbsp (30 ml) bacon drippings or vegetable oil, plus more for skillet if needed

Instructions

Short Description:
A moist, slightly tangy cornbread made with yellow cornmeal and buttermilk, baked in a hot cast-iron skillet to create a prized crispy crust. Serves as a classic Southern side for barbecues, stews, and fried chicken.

Regional Notes:
This Mississippi variation emphasizes the cornmeal-buttermilk pairing for a tender, tangy crumb and is baked in a preheated cast-iron skillet to develop the deep, crispy edge prized in Southern United States cooking. Unlike northern or heavily sweetened versions, it uses only a modest amount of sugar and relies on buttermilk with baking soda/powder for lift.

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 pan becomes very hot (about 8–10 minutes).
2. In a large bowl whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda until evenly distributed.
3. In a separate bowl whisk the eggs until lightly beaten, then whisk in the buttermilk and the cooled melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir gently just until combined; do not overmix. The batter should be pourable but slightly thick.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add 2 tbsp (30 ml) bacon drippings or vegetable oil to the skillet and swirl to coat the bottom and sides; it should sizzle.
6. Pour the batter into the hot, greased skillet and smooth the top with a spatula.
7. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, 20–25 minutes.
8. Remove the skillet from the oven and let the cornbread rest for 5–10 minutes before slicing into wedges. Serve warm with butter, honey, or alongside your main dishes.