Mississippi cornbread is baked in a cast-iron skillet preheated with fat, creating a crackling golden crust on the bottom and sides while the inside stays tender and slightly crumbly.

Where to eat Cast-Iron Cornbread in Jackson

3 editor picks for Cast-Iron Cornbread in Jackson, ranked by editorial score. All Jackson signature dishes · Cast-Iron Cornbread across every city.

  • Bully's Restaurant

    Order Oxtails with greens, mac and cheese, and a slice of sweet potato cobbler

    Bully's is Jackson's James Beard-winning soul food institution, with steam-table oxtails, neckbones, catfish, and homemade cobblers from a morning start.

    DetailsDirections

  • Campbell's Bakery

    Order Original iced tea cake, or a box of assorted petit fours for sharing

    Campbell's Bakery in Fondren has served petit fours, layer cakes, and pound cakes from 1962 recipes, making it Jackson's most beloved neighbourhood bakery.

    DetailsDirections

  • Hen and Egg

    Order Gulf Shrimp and Delta Rice Grits, or the chicken and egg sandwich

    Hen and Egg in the historic Sun-n-Sand building is chef Nick Wallace's downtown Jackson love letter to Southern comfort food, with Gulf shrimp and Delta rice.

    DetailsDirections

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Make it at home

Serves 835 min

Ingredients

  • 2 cups stone-ground yellow cornmeal
  • 1/4 cup plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 375ml buttermilk
  • 3 tablespoons bacon drippings or butter, divided

Method

  1. Preheat oven to 225C; place a 25cm cast-iron skillet in the oven for 15 minutes to heat thoroughly
  2. Whisk together cornmeal, flour, salt, baking powder, and baking soda in a large bowl
  3. Beat eggs with buttermilk and 2 tablespoons of the drippings
  4. Pour wet ingredients into dry and stir until just combined - do not overmix; some lumps are acceptable
  5. Remove the screaming-hot cast-iron skillet from the oven; add remaining drippings and swirl to coat the bottom and sides; the fat should sizzle immediately
  6. Pour batter into the hot skillet - it will sizzle around the edges; this crisps the crust
  7. Bake for 20-25 minutes until golden brown and a toothpick inserted in the centre comes out clean
  8. Serve hot directly from the skillet, cut into wedges