This Mississippi-style cornbread is the ultimate comfort food, featuring stoneground white cornmeal for a hearty, rustic texture. The secret lies in baking it in a screaming-hot skillet with bacon drippings or Crisco, which creates an irresistible, golden-brown crust while keeping the interior moist and tender. With a simple mix of buttermilk, eggs, and baking soda, this recipe delivers a rich, savory flavor that pairs perfectly with chili, beans, or grilled meats. It’s a timeless Southern staple that brings warmth to any table, offering a satisfying crunch and soft crumb in every bite. Simple to whip up with pantry staples, itâÂÂs the perfect side dish for family dinners or potlucks.
Mississippi Cornbread Robert
Description
This Mississippi-style cornbread is the ultimate comfort food, featuring stoneground white cornmeal for a hearty, rustic texture. The secret lies in baking it in a screaming-hot skillet with bacon drippings or Crisco, which creates an irresistible, golden-brown crust while keeping the interior moist and tender. With a simple mix of buttermilk, eggs, and baking soda, this recipe delivers a rich, savory flavor that pairs perfectly with chili, beans, or grilled meats. It&# 226;ÂÂs a timeless Southern staple that brings warmth to any table, offering a satisfying crunch and soft crumb in every bite. Simple to whip up with pantry staples, itâÂÂs the perfect side dish for family dinners or potlucks.Ingredients
Directions
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Preheat your oven to 450ðF (230ðC).
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Place the bacon drippings or Crisco into a 9-inch cast iron skillet.
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Heat the skillet in the preheated oven until the fat is hot and slightly smoking, about 5-10 minutes.
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While the skillet heats, combine the stoneground white cornmeal, baking soda, and salt in a medium mixing bowl.
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Add the eggs and buttermilk to the dry ingredients all at once.
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Whisk the mixture thoroughly until smooth and well combined.
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Carefully remove the hot skillet from the oven and turn it handle-forward.
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Slowly pour all but 1 tablespoon of the hot fat from the skillet into the batter, whisking quickly to incorporate the fat.
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Tilt the skillet to coat the bottom and sides with the remaining tablespoon of hot fat.
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Pour the batter into the hot skillet.
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Bake on the top rack of the oven for 25-30 minutes, or until the top is firm and golden brown.
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Turn the cornbread out onto a plate, then slip it back into the skillet upside-down.
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Return the skillet to the oven for 5 minutes to crisp the other side.
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Turn the cornbread out onto a cooling rack, cut into 6 wedges, and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 698.0kcal
- % Daily Value *
- Total Fat 28.6g44%
- Saturated Fat 9.4g47%
- Cholesterol 95.7mg32%
- Sodium 4997.2mg209%
- Total Carbohydrate 98.1g33%
- Dietary Fiber 8.8g36%
- Sugars 11.0g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the crispiest crust, ensure the skillet is very hot before adding the batter. The sizzle is key to the texture.
If you don't have bacon drippings, melted butter or vegetable oil can be used as a substitute, though bacon drippings provide the most authentic flavor.
Stoneground cornmeal yields a denser, more flavorful bread. If using fine-ground cornmeal, the texture will be lighter and cakier.
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat in the oven or toaster to restore crispness.
Be careful when handling the hot skillet. Use oven mitts and turn the handle away from you to avoid spills.
