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This is true Southern cornbread, no sugar or flour included. If you live north of the the Mason-Dixon (or if you didn't grow up on it), you probably won't like it.


  • 1 tablespoon bacon fat, or vegetable oil or shortening
  • 2 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons butter, melted


  • Preheat oven to 450 degrees.
  • Place bacon fat (or fat of choice) into a 9" cast iron skillet (usually square, but round works, too).
  • Put pan into oven to heat.
  • Blend dry ingredients.
  • Mix wet ingredients and add to dry.
  • Mix until just combined -- a few lumps are okay.
  • Remove hot pan from oven and pour in batter. It should sizzle.
  • Bake until golden brown (approximately 15-20 minutes).

Categories: Bread  Misc. Bread 
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