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Authentic Texas Style Corn Bread plated on a rustic Texas kitchen table

Authentic Texas-Style Cornbread

This authentic Texas-style cornbread is savory, sturdy, and perfectly golden with a beautifully crisp bottom crust baked in a cast iron skillet. Made with medium-grind cornmeal and buttermilk, it delivers a slightly crumbly texture and rich flavor that is the ideal companion to chili, BBQ, and Southern comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups medium-grind cornmeal polenta-style
  • 0.5 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 cups buttermilk well shaken
  • 2 large eggs
  • 3 tablespoons butter or bacon grease melted, plus 2 tbsp for the pan

Method
 

  1. Preheat your oven to 400°F (200°C). Place 2 tablespoons of butter or bacon grease in a 10-inch cast iron skillet and put it in the oven while it preheats.
  2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
  4. Gently fold the wet ingredients into the dry ingredients just until combined — do not overmix. The batter should be thick but pourable.
  5. Carefully remove the hot skillet from the oven and pour in the batter.
  6. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Let cool in the skillet for 5 minutes before slicing and serving.

Notes

Use medium-grind cornmeal for authentic texture. Do not overmix the batter or the cornbread will be tough. Preheating the cast iron skillet with fat is essential for a crisp bottom crust. Store leftovers wrapped at room temperature for up to 2 days or freeze for up to 1 month. Substitute buttermilk by adding 1 tablespoon lemon juice to 1 cup milk.