Golden Sweet Cornbread

Linda Stevens


I've always made cornbread the Martha White way until I found this recipe. My hubby prefers "unsweet" cornbread, but I like it this way, especially when making cornbread salad.

No package here - purely homemade!

They keys are bacon grease, buttermilk (not sweet milk), and a cast iron skillet!

The Southern way!

★★★★★ 1 vote
10 Min
25 Min


1 c
yellow cornmeal
1 c
all purpose flour
2/3 c
granulated sugar
1 tsp
3 1/2 tsp
baking powder
1 large
1 c
1/3 c
canola oil


1Pre-heat oven to 400 degrees. Melt 1 T. bacon grease in cast iron skillet on top of stove.
2In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in the egg, buttermilk and vegetable oil until well combined. Pour batter into warm 9 inch cast iron skillet on low temp on stove top.
3Watch for bubbles on cornbread (as you would when making pancakes). Once bubbles begin to rise to the top, slip into pre-heated oven and bake for 20-25 minutes, or until toothpick inserted into center comes out clean.
4Let set on counter for 5 minutes, and then flip skillet over onto plate. Allow cornbread to fall onto plate on it's own. Don't force.
5Makes 12 small wedges or 6 large. Serve warm with lots of butter!!

About this Recipe

Course/Dish: Sweet Breads, Other Breads
Other Tag: Quick & Easy
Hashtags: #sweet, #tasty