Buttermilk Corn Bread

Rick Long


This is my go to southern cornbread recipe. I do add a little sugar to this to help with browning but it does not make it sweet. I like it with a hot bowl of pinto beans!

The brand of corn meal mix I have had the best luck with is White Lilly.

I would never use yellow cornmeal mix.


☆☆☆☆☆ 0 votes

15 Min
25 Min


  • 1 Tbsp
    vegetable shortening
  • 2 c
    white self rising buttermilk cornmeal mix
  • 3 Tbsp
    all purpose flour
  • 1/4 tsp
  • 1 3/4 c
  • 1/4 c
    bacon grease melted
  • 1 large
  • 1 Tbsp
    sugar (optional, aids in browning)

How to Make Buttermilk Corn Bread


  1. add vegetable shortening to a well seasoned 8 inch cast iron skillet. Place in oven and preheat to 425 degrees F.
    swirl shortening to coat skillet well.
  2. add remaining ingredients to a bowl and mix well with a fork. pour mixture into hot skillet.
  3. Bake for 25 minutes until well browned and pick inserted comes out clean. slice, butter and enjoy!

Printable Recipe Card

About Buttermilk Corn Bread

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom

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