This Southern buttermilk cornbread is moist, slightly sweet, and super flavorful. Baking in a cast iron skillet gives it craggy, crispy edges you’ll love!
Add cornmeal, flour, sugar, salt, baking powder, and baking soda to a large bowl and whisk to break up any clumps.
Combine egg, buttermilk, and melted butter in a medium bowl and whisk to combine.
Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
Preheat cast iron skillet in the oven for 5-10 minutes. Remove from oven, add bacon grease or butter and swirl until melted and it coats the bottom and sides.
Pour batter into a skillet and smooth out with a spoon or spatula. Bacon grease or butter may float to the top of the batter and pool around the edges and that's okay! That will give you crispy, craggy edges.
Bake for 20-25 minutes or until golden on top and toothpick stuck in the center comes out mostly clean. Don't overbake!
Serve warm with a little extra butter for good measure.
Notes
The cornbread in the photos was cooked in a 12" cast iron skillet. If you want a thicker cornbread, cook it in a smaller skillet like a 10" skillet. It should still take about 20-25 minutes to bake!