Side Dish: United States – Georgia – Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 cup (120 g) white cornmeal
- 1 cup (120 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (6 g) kosher salt
- 2 large eggs, approx 100 g
- 1 1/2 cups (360 ml) buttermilk
- 4 tbsp (55 g) unsalted butter, melted
- 2 tbsp (30 ml) bacon drippings or vegetable oil (for skillet)

Instructions

Short Description:
A classic Georgia-style cornbread made with white cornmeal and tangy buttermilk for a moist, tender crumb and a crisp, golden skillet crust.

Regional Notes:
This Georgia variation uses white cornmeal and buttermilk, which produce a softer, more tender cornbread than drier, yellow-corn versions. The batter is baked in a preheated cast-iron skillet with bacon drippings (or butter) to create a well-browned, slightly crisp exterior typical of Southern cornbread from Georgia.

1. Preheat oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet in the oven as it preheats so the skillet becomes very hot.
2. In a large bowl, whisk together white cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
3. In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. The batter should be pourable but thick.
5. Carefully remove the hot skillet from the oven and add the bacon drippings or vegetable oil, tilting to coat the bottom and sides. The fat should sizzle when the batter hits it.
6. Pour the batter into the hot, greased skillet and smooth the top gently with a spatula.
7. Bake in the preheated oven 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from oven and let cool in the skillet 5 minutes. Run a knife around the edge and transfer to a wire rack, or serve straight from the skillet. Slice into wedges and serve warm.