Pansy's Kitchen

Pansy’s Southern Cornbread

Pansy’s Southern Cornbread

Introduction

Pansy’s Southern Cornbread is golden on the outside, tender on the inside, and full of buttery homemade flavor. Baked in a hot cast-iron skillet for those delicious crisp edges, this classic Southern side is perfect with collard greens, fried chicken, beans, chili, or just a little butter and honey.

Ingredients

  • 1½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar, optional
  • 2 large eggs
  • 1½ cups buttermilk
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons vegetable oil or bacon drippings, for the skillet
  • 2 tablespoons melted butter, for brushing the top

Directions

  1. Preheat the oven to 425°F. Place a 10-inch cast-iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar if using.
  3. In a separate bowl, whisk the eggs, buttermilk, and melted butter until combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir just until everything is combined. Do not overmix the batter.
  5. Carefully remove the hot skillet from the oven. Add the vegetable oil or bacon drippings and gently swirl it around to coat the bottom and sides.
  6. Pour the cornbread batter into the hot skillet. You should hear a slight sizzle as the batter hits the skillet.
  7. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the cornbread from the oven and immediately brush the top with melted butter.
  9. Allow it to rest for about 10 minutes before slicing into wedges and serving.

Recipe Information

  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Rest Time: 10 minutes
  • Total Time: About 45 minutes
  • Servings: 8

Pansy’s Tips

Preheating the cast-iron skillet is one of the secrets to getting those beautiful crispy edges. When the batter goes into the hot skillet, it immediately begins forming that golden Southern-style crust.

Try not to overmix the batter. Stir only until the wet and dry ingredients come together. A few small lumps are perfectly fine and will help keep the cornbread tender.

The sugar is optional. If you prefer traditional savory Southern cornbread, leave it out. If you like just a hint of sweetness, the small amount of sugar gives it a nice balance without making it taste like cake.

For even more Southern flavor, use bacon drippings in the skillet instead of vegetable oil. And don’t skip that final brush of melted butter while the cornbread is still hot.

Serving & Storage

Serve Pansy’s Southern Cornbread warm with butter, honey, or your favorite preserves. It pairs especially well with collard greens, black-eyed peas, fried chicken, chili, soups, stews, and other Southern comfort-food dishes.

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate it for up to 4 days. Reheat individual pieces briefly in the microwave or warm them in the oven. For longer storage, wrap the cornbread well and freeze it for up to 3 months.