Hybrid North-South Cornbread
This balanced cornbread recipe bridges the gap between traditional Southern cornbread and Northern-style sweet cornbread. It offers a perfect compromise that honors both regional traditions while creating a delicious bread everyone can enjoy.
Ingredients
- 1¼ cups cornmeal (preferably stone-ground)
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons bacon drippings
- 2 tablespoons unsalted butter, melted
- Extra bacon drippings or butter for the skillet
Instructions
- Place a 9-inch cast iron skillet in the oven and preheat to 425°F.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, bacon drippings, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Carefully remove the hot skillet from the oven and add about 1 tablespoon of bacon drippings or butter, swirling to coat the bottom and sides.
- Pour the batter into the hot skillet – it should sizzle when it hits the pan.
- Return the skillet to the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the skillet for 5 minutes before cutting into wedges and serving.
Notes
For a more Southern-style cornbread, omit the sugar entirely and increase the cornmeal to 1½ cups while reducing flour to ½ cup.
For a more Northern-style version, increase sugar to ¼ cup and use equal parts cornmeal and flour.
The preheated cast iron skillet is essential for developing a crispy crust – don't skip this step!
If you don't have bacon drippings, you can use all butter, but the flavor will be slightly less complex.
This cornbread is best served warm and fresh, but leftovers can be stored in an airtight container for up to 2 days.