The most important step in Southern cornbread is preheating the lard in the cast iron skillet until it is smoking. When the batter hits the hot lard, the bottom of the cornbread immediately begins to fry — creating a crispy, almost crunchy bottom crust that baked-in-a-pan cornbread never produces. The skillet stays hot and the sides crisp as the oven heat completes the bake from above.
Southern cornbread contains no sugar. Northern cornbread — which is sometimes called 'yankee cornbread' — is sweetened. If you want the Southern version, do not add sugar.
Lard Cornbread Recipe
Ingredients
- 240g (1½ cups) fine yellow cornmeal
- 120g (1 cup) plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt
- 1 large egg
- 360ml (1½ cups) buttermilk
- 3 tbsp pasture-raised lard (2 tbsp for batter, 1 tbsp for the skillet)
Method
- Preheat oven to 230°C (450°F). Place a 25cm (10-inch) cast iron skillet in the oven with 1 tbsp of lard inside. The skillet must be screaming hot.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, buttermilk, and 2 tbsp melted lard.
- Pour the wet ingredients into the dry. Stir until just combined — 10-12 strokes maximum.
- Remove the hot skillet from the oven (use oven mitts). Pour the batter into the hot skillet immediately — it should sizzle aggressively on contact.
- Return to the oven immediately. Bake for 18-20 minutes until the top is golden and pulling away from the sides.
- Cool in the skillet for 5 minutes. Serve directly from the skillet, cut into wedges.
Why is the skillet preheated?
The hot skillet and hot lard immediately begin to fry the bottom of the cornbread when the batter goes in. This creates the crispy bottom crust that defines Southern cornbread.
Is cornbread seed oil free?
Yes with lard. Commercial boxed cornbread mixes almost universally contain canola or soybean oil.
Should cornbread have sugar?
Not in the Southern tradition. Northern cornbread is sweetened. Southern cornbread is savoury.
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