Side Dish: United States – North Carolina, Southern United States – Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 cups (240 g) white cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (5 ml) fine salt
- 2 large eggs, approx. 100 g total
- 1 1/2 cups (360 ml) buttermilk
- 2 tbsp (28 g) unsalted butter, melted, or 2 tbsp (30 ml) bacon drippings (plus 1–2 tbsp (15–30 ml) more for skillet)
- 2 tbsp (30 ml) neutral oil (optional, to loosen batter)

Instructions

Short Description:
A classic North Carolina-style cornbread made with white cornmeal and tangy buttermilk, baked in a hot cast-iron skillet for a moist interior and a crisp, golden crust.

Regional Notes:
This North Carolina variation uses white cornmeal and buttermilk (no added sugar), giving a slightly tangy, tender crumb. Baking in a preheated cast-iron skillet with bacon drippings or butter produces the signature crisp, caramelized crust that sets it apart from sweeter or pan-baked variants elsewhere.

1. Position a rack in the center of the oven and heat to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet in the oven while it preheats.
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, beat the eggs, then whisk in the buttermilk and the melted butter or 2 tbsp (30 ml) bacon drippings. If batter seems very thick, stir in up to 2 tbsp (30 ml) neutral oil to help loosen (optional).
4. Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix. The batter should be pourable but thick—stiff lumps are fine.
5. Carefully remove the hot cast-iron skillet from the oven (use oven mitts). Add 1–2 tbsp (15–30 ml) bacon drippings or butter to coat the bottom and swirl to melt and heat the fat until it shimmers.
6. Pour the batter into the preheated skillet, using a spatula to smooth the top. You should hear a sizzle as the batter hits the hot fat—this helps form the crisp crust.
7. Bake in the preheated oven for 18–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Rotate once halfway through if your oven bakes unevenly.
8. Remove the skillet from the oven and let the cornbread rest for 5–10 minutes to set. Run a knife around the edge, then cut into 6–8 wedges and serve warm.
9. Serve plain, with butter, or alongside savory Southern mains such as braised greens, barbecue, or fried chicken. Leftovers keep refrigerated for 2–3 days and warm well under foil.