Frank Stitt’s Cornbread: A Southern Staple

The aroma still takes me back. I remember childhood summers spent at my grandmother’s, the screen door slamming shut behind me as I raced into her steamy kitchen. The cast iron skillet, seasoned with decades of love and bacon grease, would be singing in the oven, filled with bubbling cornmeal batter. It wasn’t the sweet, cake-like cornbread I sometimes find at potlucks; no, this was the real deal – savory, hearty, and perfectly crusty, ready to soak up the juices from a pot of simmering collard greens. One bite and I knew: this was home.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6
• Yield: 1 cornbread round
• Dietary Type: Not Gluten-Free

Ingredients

• 2 cups self-rising yellow cornmeal (or 2 cups regular cornmeal plus 1 tsp baking powder, 1 tsp baking soda and ¾ tsp salt)
• ½ cup all-purpose flour
• ¾ cup whole milk
• ¾ cup buttermilk
• ½ cup rendered bacon fat (or 7 Tbsp unsalted butter, melted, or ½ cup vegetable oil)
• 1 extra-large egg, lightly beaten

Equipment Needed

• 8-to-9-inch cast-iron skillet
• Large bowl
• Wooden spoon
• Measuring cups and spoons
• Oven

Instructions

1. Preheat your oven to 450°F (232°C). This high heat is essential for creating that beautiful, crispy crust.

2. Place your cast-iron skillet in the preheating oven. The skillet needs to get screaming hot; this step is crucial. The hotter the pan, the better the crust will be. Aim for at least 5 minutes of preheating once the oven has reached temperature.

3. While the skillet is heating, prepare the batter. In a large bowl, combine the cornmeal (or cornmeal, baking powder, baking soda, and salt if using regular cornmeal), and all-purpose flour. Whisk or stir well to ensure even distribution of the leavening agents (baking powder and baking soda) if you are using regular cornmeal.

4. Gradually add the whole milk and buttermilk to the dry ingredients. Use a large wooden spoon to stir. The batter will be quite loose, almost like a thick pancake batter. Don’t overmix; a few lumps are perfectly fine.

5. Carefully remove the screaming hot cast-iron skillet from the oven. It’s crucial to use oven mitts or thick towels for this step, as the skillet will be extremely hot.

6. Add the rendered bacon fat (or melted butter, or vegetable oil) to the preheated skillet. Return the skillet to the oven and heat the fat until it is very hot, about 5 minutes. This step ensures the cornbread doesn’t stick and adds an incredible depth of flavor. Watch carefully, as the fat can smoke.

7. Remove the skillet from the oven again. Pour all but about 1 tablespoon of the hot fat into the cornmeal mixture. Stir quickly to combine. The hot fat will partially cook the cornmeal, adding a wonderful texture to the finished cornbread.

8. Add the lightly beaten egg to the cornmeal mixture and stir until just combined. Again, don’t overmix.

9. Pour the cornmeal mixture into the hot skillet and immediately place it back in the oven. This step is critical for achieving that signature crust. The hot skillet will start cooking the batter instantly.

10. Bake for 20-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The top should be a deep golden brown, and the edges should be pulling away from the sides of the skillet.

11. Remove the skillet from the oven and let it cool slightly before unmolding the cornbread. Serve hot, preferably with butter or your favorite Southern sides.

Expert Tips & Tricks

• The Skillet is Key: Using a well-seasoned cast-iron skillet is paramount. The skillet’s heat retention creates a perfect crust. If you don’t have a cast-iron skillet, you can use an oven-safe baking dish, but the crust won’t be quite the same.

• Don’t Overmix: Overmixing develops gluten in the flour, resulting in a tougher cornbread. Mix only until the ingredients are just combined.

• Hot Fat Magic: Heating the fat in the skillet is the secret to the amazing crust. Don’t skip this step! The hot fat essentially fries the bottom of the cornbread as it bakes.

• Fat Alternatives: While rendered bacon fat is traditional, melted butter or vegetable oil works well. For a slightly different flavor, try using olive oil.

• Self-Rising vs. Regular Cornmeal: If using regular cornmeal, ensure your baking powder and baking soda are fresh. Old leavening agents can result in a flat, dense cornbread.

• Check for Doneness: Start checking for doneness around 20 minutes. Cornbread can go from perfectly done to dry and crumbly quickly.

Serving & Storage Suggestions

Serve the cornbread hot, straight from the skillet, or unmolded onto a platter. It pairs perfectly with chili, stews, collard greens, beans, or barbecue. A pat of butter or a drizzle of honey is a welcome addition.

Leftover cornbread can be stored at room temperature for up to 2 days in an airtight container. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 2 months.

To reheat, wrap the cornbread in foil and bake at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual slices for a quicker reheat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	218.5 kcal	N/A
Calories from Fat	33 g	15%
Total Fat	3.7 g	5%
Saturated Fat	1.2 g	6%
Cholesterol	45.2 mg	15%
Sodium	565.2 mg	23%
Total Carbohydrate	39.5 g	13%
Dietary Fiber	3 g	12%
Sugars	3.2 g	N/A
Protein	7.7 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Cornbread: Add 1-2 diced jalapeños to the batter for a kick.
• Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese or pepper jack cheese before baking.
• Herb Cornbread: Mix in 2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or sage.
• Vegan Cornbread: Substitute the whole milk and buttermilk with unsweetened almond milk or soy milk. Use ½ cup of vegetable oil or vegan butter instead of bacon fat or butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken).
• Gluten-Free Cornbread: Unfortunately, this recipe contains all-purpose flour, so it is not gluten-free. A dedicated gluten-free cornbread recipe would be required.
• Sweet Cornbread: If you must! Add 2-4 tablespoons of sugar or honey to the batter. (But don’t tell my dad!)

FAQs (Frequently Asked Questions)

Q: Why is it important to preheat the cast-iron skillet?
A: Preheating the skillet ensures a crispy crust and prevents the cornbread from sticking. The hot skillet starts cooking the batter immediately, creating a desirable texture.

Q: Can I use a different type of milk?
A: While whole milk and buttermilk are recommended for their flavor and texture, you can substitute with other types of milk, such as almond milk or soy milk, although it will alter the flavor.

Q: What if I don’t have bacon fat?
A: Melted butter or vegetable oil are acceptable substitutes for bacon fat. Each will impart a slightly different flavor to the cornbread.

Q: How do I know when the cornbread is done?
A: The cornbread is done when it is golden brown and a toothpick inserted into the center comes out clean. The edges should also be pulling away from the sides of the skillet.

Q: Can I freeze leftover cornbread?
A: Yes, you can freeze leftover cornbread. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Reheat in the oven for best results.

Final Thoughts

Frank Stitt’s cornbread is more than just a recipe; it’s a taste of Southern tradition, a reminder of family gatherings, and a testament to the power of simple ingredients. Whether you’re a seasoned baker or a novice in the kitchen, I encourage you to give this recipe a try. Let the aroma fill your home, and savor each bite of this classic Southern staple. I hope this cornbread becomes a cherished part of your own culinary memories. Enjoy!