Aggie's Authentic Deep South Cornbread

Marsha Gardner


My friend Joyce who lives in the Florida Panhandle taught me to make cornbread when we first moved to Alabama. You can't much deeper south than Florida. She says this is exactly the way that her mother made it and I am so happy to keep her mother's tradition alive.

★★★★★ 3 votes
20 Min


3/4 c
stone ground cornmeal
3/4 c
all purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
kosher salt
2 large
eggs, lightly beaten
3 Tbsp
bacon drippings, melted plus more for greasing skillet
1 c


1Preheat the oven to 425-degrees and position a rack in the middle. Grease a 9-inch cast iron frying pan with bacon drippings and place in hot oven to heat while preparing batter.

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
2In a large bowl, whisk together the buttermilk and the eggs. Add the melted bacon drippings. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the heated cast iron skillet.

Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Flip it onto a plate or cooling rack so the crust does not soften. Cool for about 10 minutes before serving.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American