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
Ingredients
- 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.