This thick Southern corn cake is a comforting, custardy companion to hearty chili. It’s denser and more substantial than standard cornbread, with a moist, almost spoonable texture that’s perfect for cradling a generous scoop of chili on top. The edges get golden and slightly crisp from the hot skillet, while the center stays tender and absorbent—ideal for soaking up every bit of rich red chile gravy without falling apart.
Ultimate Thick Southern Corn Cake Recipe
Ingredients
Method
Preperation
- Preheat oven to 425°F (220°C). Place a 10–12 inch cast-iron skillet in the oven to heat for 10 minutes.
- In a large bowl, whisk cornmeal, flour, salt, and baking powder.
- In a separate bowl, beat eggs, then whisk in buttermilk, melted butter/fat, and optional honey/sugar until smooth.
- Pour wet ingredients into dry and stir just until combined. Batter should be thick (like heavy pancake batter)—add extra buttermilk 1 tbsp at a time if too stiff.
- Fold in optional corn, jalapeños, or cheese if using.
Baking
- Carefully remove hot skillet from oven. Add 2–3 tbsp butter or bacon fat and swirl to coat bottom and sides.
- Pour batter into hot skillet—it should sizzle. Spread evenly.
- Bake 20–28 minutes until top is golden, edges are crispy, and a toothpick inserted in center comes out clean or with moist crumbs (not wet batter).
- Let rest in skillet 5–10 minutes. Cut into large wedges or scoop directly with a spoon for serving.
Notes
Pro Tip: For maximum thickness and cornbread-like absorbency, use less buttermilk to keep batter dense. The hot skillet creates a crispy bottom crust that contrasts beautifully with the soft interior and chili topping.
