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Southern Skillet Cornbread
This style of cornbread contains no wheat or sugar. It’s crisp, crumbly texture goes incredibly well with savory foods like bacon and collards or chili con carne, or you can mix them into the batter for an all-in-one cornbread meal.
Ingredients
Scale
- 2 cups or 9 oz of cornmeal
- 1.5 cup buttermilk or whole milk plus 2 tbsp vinegar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
optional
- 2 strips bacon, cooked and cubed
- 4 jalapeño peppers with the seeds and pith removed
Instructions
- Combine dry ingredients in a large mixing bowl.
- Measure wet ingredients and stir into the dry mix.
- Add bacon and collards greens if desired. The consistency should be thick and pourable, like cake batter. Adjust if necessary.
- Preheat oven to 400 degrees.
- rub your cast iron skillet (or baking dish) with butter.
- Heat skillet until it starts to smoke just a little, then pour in the batter.
- Place in the oven and bake for 20-30 minutes until the batter is set (200°, or when a toothpick comes out clean).
- Allow to cool for ten minutes before serving.
