Cast-Iron Skillet Cornbread with Buttermilk and Bacon Drippings

Why You’ll Love This Recipe

• Crunchy, deeply browned edges meet a tender, moist crumb.
• Bacon drippings add a whisper of smoky richness without overpowering the corn.
• Ripping-hot cast iron guarantees that coveted sizzle and crust.
• Quick pantry-friendly batter that pairs with chili, greens, barbecue, or breakfast.

Grocery List

• Produce: None required (optional: 1 jalapeño and 2 scallions for a variation)
• Dairy: Buttermilk, eggs, unsalted butter (for honey butter)
• Pantry: Coarse stone-ground yellow cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar (optional), bacon drippings (or bacon to render), honey or sorghum syrup

Full Ingredients

Cornbread

• 1 1/2 cups (240 g) coarse stone-ground yellow cornmeal
• 1/2 cup (65 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp granulated sugar (optional; for a faint sweetness)
• 1 1/2 cups (360 ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 5 tbsp bacon drippings, divided (3 tbsp for batter, 2 tbsp for the skillet)

Honey Butter (for serving)

• 4 tbsp (56 g) unsalted butter, softened
• 1 tbsp honey
• Pinch of fine salt

Alternative Serving

• Warm sorghum syrup, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and skillet

Place a 10-inch cast-iron skillet on the middle rack and heat the oven to 450°F (232°C). Add 2 tablespoons bacon drippings to the skillet so it heats and shimmers with the pan. Let it preheat for at least 10 minutes—you want that skillet ripping hot.

Step 2: If needed, render bacon drippings

If you do not have drippings on hand, cook 4–6 slices of bacon in a small skillet over medium heat until crisp. Strain the fat into a heatproof cup to measure out 5 tablespoons. You will use 3 tablespoons in the batter and 2 tablespoons in the hot cast-iron. Save the cooked bacon for another use.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). This evenly distributes the leaveners for a well-risen, even crumb.

Step 4: Whisk the wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk and eggs until smooth. Whisk in 3 tablespoons warm bacon drippings. If the buttermilk and eggs are cold, the fat may firm up—bring them to room temperature for a silky batter.

Step 5: Make the batter

Pour the wet ingredients into the dry. Stir with a spatula just until the floury bits disappear. The batter should be thick but pourable. Do not overmix—overworking builds gluten and can toughen the crumb. If it feels overly thick, add 1–2 tablespoons buttermilk to loosen.

Step 6: Heat the fat and add the batter

Carefully remove the preheated skillet from the oven. Swirl to coat the bottom and sides with the hot drippings. For extra crunch, sprinkle 1–2 teaspoons dry cornmeal into the pan—it will toast instantly. Pour in the batter; you should hear a lively sizzle. Smooth the top with a spatula, nudging batter to the edges for even browning.

Step 7: Bake, rest, and serve

Bake 20–22 minutes, until the top is deeply golden, the edges are well-browned and crisp, and a toothpick in the center comes out clean with a few moist crumbs. Cool 5 minutes in the pan. Run a thin spatula around the edge to loosen, then cut into 8 wedges. Serve hot with honey butter or warm sorghum.

Pro Tips

• For maximum crust, preheat the skillet at least 10 minutes and make sure the bacon drippings are shimmering before adding the batter.
• Coarse, stone-ground cornmeal gives a rustic, nubby texture; medium-grind yields a slightly finer crumb.
• Room-temperature buttermilk and eggs help the drippings emulsify smoothly into the batter.
• A brief 5-minute rest after baking lets steam settle so slices cut cleanly but stay piping hot.
• Baking in a 12-inch skillet will produce a thinner cornbread; start checking at 15–17 minutes.

Variations

• Classic 100% Cornmeal: Replace the flour with an additional 1/2 cup (80 g) cornmeal (total 2 cups/320 g). Add 2–3 tablespoons extra buttermilk if needed to loosen. Skip the sugar for a traditional Southern profile.
• Jalapeño–Cheddar: Fold 1 cup (100 g) grated sharp cheddar and 1 finely chopped jalapeño (seeded if you prefer less heat) into the batter. Scatter a few jalapeño rings on top before baking.
• Brown Butter & Sorghum: Replace 1–2 tablespoons of the drippings in the batter with browned butter. Swirl 2 tablespoons warm sorghum over the batter in the skillet and marble it with a knife.

Storage & Make-Ahead

Store cooled cornbread tightly wrapped at room temperature for up to 2 days. Re-crisp slices in a 375°F (190°C) oven or toaster oven for 5–8 minutes. For longer storage, wrap wedges individually and freeze up to 2 months; reheat from frozen at 350°F (177°C) for 12–15 minutes. Make-ahead mix: Combine all dry ingredients in an airtight jar for up to 3 months; whisk in wet ingredients just before baking. Honey butter keeps covered in the fridge for 1 week; bring to room temperature before serving.

Nutrition (per serving)

Approximate for 1 of 8 wedges (without honey butter): 250 calories; 16 g fat; 19 g carbohydrates; 4 g protein; 1 g fiber; 420 mg sodium.