Side Dish: United States – Arkansas – Arkansas Cornbread

Serving Size: 8

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (240 g) medium-ground yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 tsp (5 ml) kosher salt
- 2 large eggs, approx. 100 g total (about 50 g each)
- 1 3/4 cups (415 ml) buttermilk
- 3 tbsp (45 ml) bacon drippings or vegetable oil, plus 1 tbsp (15 ml) more if needed for skillet
- 2 tbsp (30 g) unsalted butter, melted (optional, for brushing)

Instructions

Short Description:
A dense, hearty skillet cornbread with a pronounced cornmeal texture and a deeply crisped crust from cooking in a preheated cast-iron skillet. Rich buttermilk and eggs keep the interior tender while the outside stays golden and crunchy.

Regional Notes:
This Arkansas version uses a higher ratio of cornmeal to flour for a denser, grain-forward crumb and is traditionally baked in a hot cast-iron skillet (often in bacon drippings) to produce a distinctive crispy crust. Unlike many Northern or sweet cornbreads, this style is savory and usually contains little or no sugar.

1. Preheat oven to 450°F (230°C). Place a 10-inch (25 cm) cast-iron skillet in the oven while it heats so the skillet is very hot when you add the fat.
2. In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
3. In a separate medium bowl beat the eggs, then whisk in the buttermilk until blended.
4. Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir gently just until the dry ingredients are moistened—do not overmix; the batter will be thick.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add the 3 tbsp (45 ml) bacon drippings or oil; tilt the skillet so the fat coats the bottom and sides and it sizzles.
6. Immediately pour the batter into the sizzling hot skillet, smoothing the top gently with a spatula so it reaches the edges.
7. Return the skillet to the oven and bake until the top is well browned and a toothpick inserted near the center comes out clean, 20–25 minutes. For an extra-crispy crust, broil for 1–2 minutes at the end, watching closely.
8. Remove from the oven and let rest in the skillet for 10 minutes. If using, brush the top with melted butter before slicing into wedges.
9. Serve warm as a side to braised meats, beans, greens, or any Southern-style meal.