Cast-Iron Cornbread from the Bronzeville Kitchen
July 28, 2026 · Chef Regina
The recipe that anchors every Soul food spread we cater — crackly crust, tender crumb, just sweet enough. Baked in the cast iron that makes the crust.
This cornbread is the foundation of our Bronzeville spread. Get it right and the rest of the meal falls into place around it.
The pan
Cast iron, preheated in a 425°F oven with a tablespoon of bacon fat or neutral oil. The fat should be shimmering when you pour the batter in — that's what makes the crust.
The batter
- 2 cups stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp sugar (just enough, not a dessert)
- 2 eggs, buttermilk to bring it together (about 1.5 cups)
- 1/4 cup melted butter
Mix dry into wet. Don't overmix — lumps are fine, smooth batter is overworked.
The bake
Pour the batter into the screaming-hot pan. It should sizzle audibly. Back into the oven for 20–25 minutes, until the top is golden and the center springs back.
For a crowd
We bake in full-size cast-iron skillets and cut into squares right in the pan. A full skillet feeds 12. For a hundred people, that's eight skillets — we run them in rotation so they come out warm, not reheated.
What it goes with
Everything. Collards and pot likker. Smoked brisket. A smear of honey butter. Or just warm, with your hands, standing over the pan before the guests arrive.
This is the cornbread on every Soul food spread we cater. Build your order and we'll bring the cast iron.
