Total Time
30mins
Prep 15 mins
Cook 15 mins

2000 Recipe Hall of Fame, Southern Living.

Ingredients Nutrition

Directions

  1. Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.
  2. Whisk together buttermilk and egg. Add cornmeal, stirring well.
  3. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
  4. Bake at 450° for 15 minutes. Serve with butter.

Reviews

(4)
Most Helpful

Awesome cornbread, and super easy. I soured skim milk for the buttermilk. I was worried that the batter was way too thin, but it worked perfectly.

perennialtiles January 02, 2011

Great crust, just what I was looking for, thanks!

amylsimpson November 24, 2009

Excellent cornbread, especially if you don't like sweet cornbread, which I don't. This was very easy to put together. Had the perfect crisp crust and moist and tender inside. I followed the recipe exactly as posted other than I used yellow cornmeal instead of white because that was what I had. Thanks LMillerRN for sharing a great recipe.

~Nimz~ February 03, 2007

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