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Southern cornbread in a cast iron skillet

Southern Cornbread

Chili craves it; soup just isn't the same without it; your family demands it! Southern cornbread is here w/ bacon drippings and sweet corn flavor.
Course Side Dish
Cuisine Mexican
Keyword How do I make Southern Cornbread, How to make Southern Cornbread, Southern Cornbread, Southern Cornbread Recipe
Prep Time 5 minutes
Cook Time 16 minutes
Resting time 10 minutes
Servings 9 slices
Calories 257kcal
Author Kathleen


  • 2 tablespoons bacon drippings
  • 1 3/4 cups cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup vegetable oil


  • Preheat oven to 425 degrees.
  • Add bacon drippings to a 9-inch cast iron skillet and heat in oven 5 minutes.
  • In a mixing bowl, whisk together cornmeal, flour, sugar, baking soda, and salt until evenly combined. Make a well in the center and add eggs, buttermilk, and vegetable oil to the well. Stir everything together just until dry ingredients are moistened.
  • Using a hot pad, remove skillet from oven. Swirl the bacon drippings in the pan to coat the sides and cover the bottom. Pour batter into batter into hot skillet.
  • Bake for 16-18 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean (do not overbake or cornbread will be dry!).
  • Allow cornbread to sit for 10 minutes and cut in skillet or invert onto a plate and serve.


Serving: 1slice | Calories: 257kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 444mg | Potassium: 169mg | Fiber: 3g | Sugar: 4g | Vitamin A: 126IU | Calcium: 54mg | Iron: 1mg