Preheat the Oven:
Mix the Dry Ingredients:
Combine the Wet Ingredients:
Mix the Batter:
Heat the Skillet:
Bake the Cornbread:
Cool and Serve:
Cornmeal Texture: Stone-ground cornmeal provides the best flavor and texture. Avoid using pre-sweetened cornbread mixes for authenticity.
No Sugar: Traditional Southern cornbread doesn’t include sugar. If you prefer a sweeter cornbread, you can add 1–2 tbsp sugar, but purists may object!
Buttermilk Substitution: If you don’t have buttermilk, make a substitute by mixing 1¾ cups whole milk with 1 tbsp white vinegar or lemon juice. Let sit for 5 minutes.
Crispy Crust: The hot skillet and bacon drippings create a perfectly crispy crust that’s a hallmark of true Southern cornbread.
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