Classic Southern Cornbread Recipe (with Video)

Preparing the Cornmeal Mixture
1. Pour 2 cups of coarsely ground cornmeal into a mixing bowl.
2. Add 1 teaspoon of kosher salt, ½ a teaspoon of baking powder, and ½ a teaspoon of baking soda.
3. Whisk together accordingly.
Preparing the Egg and Buttermilk Mixture
1. In a separate mixing bowl, whisk 2 large eggs and 1 ½ cups of buttermilk together.
2. Pour your cornmeal mixture into the bowl and whisk everything together.
3. Gradually add more cornmeal if needed.
4. Use a spatula to mix together until the batter reaches your desired thickness.
Preparing the Skillet and Baking the Cornbread
1. In a cast iron skillet, melt ½ a cup of lard over medium flame.
2. When it is melted, without being too hot, add about half of it to your cornbread batter and whisk to combine.
3. Place the skillet with the remaining lard over medium-high heat until shimmering and very hot.
4. Carefully dump the batter into the skillet, where it should begin to sizzle.
5. Smooth out the top of the batter and place the skillet into a preheated 425 degree-Fahrenheit oven for about 20 to 25 minutes until set, light brown in the center, and deep golden brown around the edges.
Final Steps
1. Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving.