Southern-style cornbread starts with bacon fat and is (almost) always baked in a cast-iron skillet. Don't be intimidated by baking in your cast iron—here's how we like to season ours to guarantee it won't stick.
1 tbsp. plus 2 tsp. bacon fat (or canola oil)
2 c. cornmeal (yellow or white)
1 tsp. baking soda
2 tsp. kosher salt
1 tbsp. honey
1 egg
1 1/4 c. buttermilk
6 tbsp. butter, melted
Step 1
Preheat oven to 400°. Warm a 9" or 10" cast iron pan over medium heat and melt bacon fat. Leave pan over low heat while you prepare other ingredients.
Step 2
In a medium bowl, whisk together cornmeal, baking soda, and salt.
Step 3
In a separate medium-size bowl, whisk together honey, egg, buttermilk, and butter. Add wet ingredients to the dry and mix to combine. Spoon batter into the hot cast iron skillet and smooth top with a spatula.
Step 4
Place skillet in the oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 5
Allow to cool in the pan for 15 minutes before removing, slicing, and serving.