Introduction
There’s nothing more comforting than a slice of warm Southern buttermilk cornbread baked in a sizzling cast iron skillet. Crispy on the outside, tender on the inside, and full of rich corn flavor, this no-measure cornbread is a true Southern classic. Passed down through generations, this recipe relies on feel and tradition rather than precise measurements, making it simple, rustic, and incredibly satisfying. Perfect alongside beans, greens, chili, or a hearty stew, this cornbread is pure comfort food made the old-fashioned way.
Ingredients
To make Southern Buttermilk Cornbread (No-Measure Style), you’ll need:
– Yellow cornmeal
– All-purpose flour (optional, for a lighter texture)
– Buttermilk
– Eggs
– Baking powder
– Salt
– Bacon grease or oil (for the skillet)
These humble ingredients come together to create a cornbread that’s rich, golden, and full of Southern charm.
Steps
Preheat your oven to 425°F (220°C).
Place a cast iron skillet in the oven with a spoonful of bacon grease or oil to heat.
In a mixing bowl, add cornmeal and a small amount of flour if desired.
Sprinkle in salt and baking powder.
Crack in the eggs and pour in buttermilk gradually.
Stir until you reach a thick but pourable batter—similar to pancake batter.
Carefully remove the hot skillet from the oven and swirl the grease to coat the bottom and sides.
Pour the batter into the hot skillet; it should sizzle immediately.
Return the skillet to the oven and bake for 18–25 minutes, until golden brown and set in the center.
Remove and let cool slightly before slicing.
Variations
– Add a spoonful of sugar for a lightly sweet cornbread.
– Stir in corn kernels for extra texture.
– Add diced jalapeños for a spicy kick.
– Mix in shredded cheese for a richer version.
– Replace bacon grease with butter for a milder flavor.
Tips
– A hot skillet is key for crispy edges.
– Do not overmix the batter; stir just until combined.
– Use real buttermilk for authentic flavor.
– Adjust thickness with buttermilk as needed—no measuring required.
– Serve warm with butter, honey, or sorghum syrup.
Conclusion
Southern Buttermilk Cornbread made in a cast iron skillet is more than just a side dish—it’s a tradition. This no-measure recipe proves that the best food doesn’t need precision, just good ingredients and a little know-how. Crispy, tender, and deeply satisfying, this cornbread belongs on every Southern table and is sure to become a favorite in your kitchen.
FAQs
Why no measurements?
This traditional method relies on texture and experience rather than exact amounts.
Can I make it without flour?
Yes, many Southern versions use only cornmeal.
Why use a cast iron skillet?
It creates the signature crispy crust and even baking.
Can I use milk instead of buttermilk?
Buttermilk is recommended for flavor and tenderness.
How do I store leftovers?
Wrap tightly and store at room temperature for up to 2 days or refrigerate for longer storage.
