Buttermilk cornbread

To make a true Southern Buttermilk Cornbread, you have to leave the sugar in the pantry. Real Southern cornbread is savory, salty, and has a distinct “tang” from the buttermilk.

The most important tool here is a Cast-Iron Skillet. Heating the skillet with fat before pouring in the batter is what creates that famous, glass-crunchy bottom crust.

The “Crispy Crust” Southern Cornbread

1. The Ingredients

• 2 cups Yellow Cornmeal (stone-ground is best for texture)

• 1 teaspoon Salt

• 1 teaspoon Baking Soda

• 1 teaspoon Baking Powder

• 1 large Egg (beaten)

• 1 ½ cups Full-fat Buttermilk

• 4 tablespoons Bacon Grease (or unsalted butter)

2. Step-by-Step Instructions

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