Old Fashioned Southern Cornbread

Recipe Rating:
 4 Ratings
Serves: 6-8
Prep Time:
Cook Time:
Cooking Method: Bake


2 Tbsp bacon grease or butter
1 c self-rising cornmeal
2 Tbsp sugar
1 egg
3/4 c buttermilk

The Cook

Susan Feliciano Recipe
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
Susan's notes for this recipe:
Got this recipe from the Lodge Cast Iron Cookbook, made in my cast iron skillet. I added the sugar to it; most cooks in the South refuse to put sugar in their cornbread.
This uses plain self-rising cornmeal, no flour added.
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Place the bacon grease or butter in the bottom of a well-seasoned cast iron skillet. Preheat it at 425°F for 10 minutes.
Meanwhile, mix up batter: Stir together cornmeal, sugar, egg, and buttermilk to a thin batter.
When skillet is preheated, pour batter into skillet. It will sizzle and start to form a crust - don't be alarmed. Bake the skillet of cornbread at 425°F about 20-23 minutes, until nicely browned.
Cut into wedges. Serve immediately with lots of butter.

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