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.


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15 Min
25 Min


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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


  • 1add 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.
  • 2add remaining ingredients to a bowl and mix well with a fork. pour mixture into hot skillet.
  • 3Bake 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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