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a closeup of a cast iron skillet filled with lightly browned southern style cornbread
Print Recipe

Southern Style Cornbread

Prep Time15 minutes
Cook Time30 minutes
Servings: 8 wedges

Ingredients

  • 1 cup medium grind cornmeal yellow or white
  • ⅔ cup fine grind cornmeal or corn flour yellow or white
  • 1-1/4 cup buttermilk
  • 2 large eggs
  • 6 tbsp butter melted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 tbsp bacon grease can substitute vegetable oil or more butter

Instructions

  • Preheat your oven to 425°F. Put the bacon grease in your cast iron skillet or baking dish and put that in the oven while it's preheating.
    1 tbsp bacon grease
  • Mix all the dry ingredients together well.
    1 cup medium grind cornmeal, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, 2/3 cup fine grind cornmeal or corn flour
  • Mix the buttermilk and the eggs together until fully combined.
    1-1/4 cup buttermilk, 2 large eggs
  • Combine the wet and dry ingredients.
  • Add the melted butter and continue mixing until the butter is fully incorporated.
    6 tbsp butter
  • Allow the mixture to rest for 10 mins before baking. This will also give your oven time to fully preheat.
  • Carefully pour the batter into the preheated skillet/baking dish, being careful not to splash any grease onto the oven (or yourself).
  • Reduce the heat to 375°F and cook until the top is lightly browned and a toothpick inserted into the center comes out dry. (About 30-40 mins)
  • Remove from the pan immediately and allow to cool for about 10 minutes before cutting and serving.