Cornbread

Southern cornbread is baked in a preheated cast iron skillet and has a dark, crispy base and sides from the contact with hot, seasoned iron. It is made with stone-ground cornmeal, no sugar (the Southern tradition — sweetened cornbread is a Northern variation), and buttermilk for tang and lift. The cornbread should be golden on top, crispy on the bottom, and have a tender, moist crumb that smells of corn and butter. Served with pulled pork, gumbo, chilli, or simply split and buttered.

American South. Cornbread derives from Indigenous American corn preparations encountered by European colonists. The Southern cornbread tradition (unsweetened, cast iron, stone-ground) diverged from Northern cornbread (sweetened, baked in a pan) in the 18th century, reflecting regional agricultural and culinary traditions.

Split while hot, slathered with salted butter and a drizzle of sorghum molasses — the Southern tradition. Or served alongside chilli, gumbo, or BBQ as the starch component.

Cast iron skillet: preheated in the oven at 220C with a tablespoon of bacon fat or lard — the batter is poured into a screaming-hot pan, which immediately begins to set the base crust Stone-ground yellow cornmeal: coarser ground than degerminated commercial cornmeal — the texture and corn flavour are both superior No sugar (Southern tradition): the corn flavour should be savoury-forward. A small amount of honey is acceptable; significant amounts of sugar produce Northern-style cornbread Buttermilk: provides tang and reacts with the baking soda to create lift. Full-fat buttermilk — low-fat produces a flatter, drier result Bake at 220C: the high heat creates the dark, crispy crust in 20-25 minutes. Lower temperatures produce a soft exterior without the characteristic iron-crust Eat warm: cornbread is best eaten within 30 minutes of baking — it is not a make-ahead item