A Humble, Golden-Skinned Slice of Southern Comfort
In The Green Mile, small acts of kindness linger—like a warm loaf of cornbread wrapped in a paper towel, gifted across prison bars. This classic Southern version honors that moment: tender on the inside, deeply golden at the edges, and made in a cast-iron skillet for that authentic, rustic crust. Served hot with a pat of butter or a drizzle of sorghum syrup, this cornbread is more than food—it’s a tribute to grace under pressure and the quiet power of home cooking.
Ingredients
Serves 8
- 1 cup yellow cornmeal (coarse or medium grind preferred)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 tbsp sugar (optional, for a lightly sweet touch)
- 2 eggs
- 1½ cups buttermilk
- ¼ cup melted butter or bacon drippings
- 1 tbsp neutral oil or lard, for the skillet
Instructions
Preheat your oven to 220°C (425°F). Place a 10-inch cast iron skillet in the oven while it heats.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). In a separate bowl, beat the eggs, then stir in the buttermilk and melted butter.
Pour the wet ingredients into the dry and mix just until combined—do not overmix. Let the batter rest for 5 minutes to hydrate.
Carefully remove the hot skillet from the oven and swirl in the oil or lard to coat the bottom and sides. Immediately pour in the batter—it should sizzle as it hits the pan. Smooth the top gently.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be crisp and deep golden.
Let cool slightly, then slice into hearty wedges and serve warm—with salted butter, honey, or sorghum molasses for a classic Southern touch.
Cooking Tips
Use bacon drippings in place of butter for that smoky, old-fashioned flavor that Southern grandmothers swear by. Heating the skillet before adding the batter gives you the signature crusty edges that define real Southern cornbread. For a savory variation, fold in chopped jalapeños, shredded cheddar, or corn kernels. And don’t overbake—cornbread should be tender, not dry.
