Sunday Cornbread
This is the cornbread that makes folks come back for seconds — golden, moist, and just a little bit sweet. It's the perfect side for collards, mac and cheese, or any Sunday dinner spread, and it's so easy you'll be making it every week.
Cooking tutorial
Browse more on YouTubeIngredients
- 1 cup cornmeal (yellow or white)
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 cup whole milk
- 3 large eggs
- 4 tbsp butter, melted
- 2 tbsp bacon grease (optional but recommended)
Instructions
- 1
Preheat your oven to 400°F and put a 10-inch cast iron skillet in there to get good and hot — this gives you that crispy golden crust everybody loves.
- 2
Mix together your cornmeal, flour, sugar, baking powder, and salt in a big bowl, stirring it real good so the baking powder gets distributed even.
- 3
In another bowl, whisk together the buttermilk, whole milk, eggs, melted butter, and bacon grease if you're using it.
- 4
Pour your wet ingredients into your dry ingredients and stir just until everything comes together — don't overmix or your cornbread will be tough. A few little lumps are just fine.
- 5
Carefully take that hot skillet out of the oven and add a little more butter or bacon grease to coat the bottom real good. Pour your batter in and listen to it sizzle.
- 6
Bake for 25 to 30 minutes, until the top is golden brown and a toothpick stuck in the middle comes out clean.
- 7
Let it rest in the pan for about 5 minutes, then turn it out onto a plate or cut it right there in the skillet. Serve it warm with butter.
Pro Tips
- ★Cast iron is your best friend here — it gets hot and stays hot, giving you that crispy bottom that makes cornbread worth eating. If you don't have cast iron, use a regular 9x13 baking dish and it'll still turn out real good.
- ★Don't skip the buttermilk — it makes the cornbread tender and gives it that little tang that makes people ask for the recipe. And a little bacon grease never hurt anybody.