No sugar. Cast iron. Stone-ground. The real Southern cornbread is a different food from the box-mix version.
Cornbread is the daily bread of Black Southern cooking. Not a side dish — a utensil. Used to sop pot liquor, scoop beans, and soak up greens.
Stone-ground cornmeal retains the bran and germ, providing significantly more fiber, magnesium, and B vitamins than degerminated commercial meal. When made with buttermilk, it adds probiotics and calcium.
Preheat cast-iron skillet at 425°F with 1 tbsp oil. Mix: 2 cups stone-ground cornmeal, 1 tsp baking soda, 1 tsp salt, 2 eggs, 1.5 cups buttermilk. No sugar. Pour into screaming-hot skillet. Bake 20–22 min.
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