Down Home Southern Cornbread

Down Home Southern Cornbread Recipe

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Cynthia Guptill


This recipe is from my late ex-mother in-law. She was a southern belle, and she didn't bake no corn cake (as she called the northern cornbread I grew up with)" not too much flour now" she'd tell me, "or you'll get cake."
I like to add about a half cup of sugar to get the top dark golden brown but, here is the original recipe that she gave me.

★★★★★ 2 votes
15 Min
40 Min


2 c
white cornmeal
1 1/2 c
all purpose flour
1 tsp
2 tsp
baking powder
1 tsp
baking soda
large eggs
4 Tbsp
bacon drippings
2 c
butter milk


1Pre-heat oven to 425 degrees.
2My mother in-law used a huge cast iron skillet but I used a 13x9 baking dish. What ever you have on hand. Put bacon drippings in pan and place pan in oven.
You can substitute vegetable oil or butter for the bacon drippings but everything is better with bacon. ;)
3stir the dry ingredients together in a large bowl.
4Beat eggs then add them to buttermilk.
5Add egg mixture to dry ingredients and stir just till smooth, don't over do it.
6Pull hot pan out of oven and pour hot bacon drippings into mixture. stir till mixed.
7Immediately pour mixture into hot pan and bake for about 40 minutes or until the middle springs back when pressed.
8Slather on the butter and enjoy! :D

About Down Home Southern Cornbread

Course/Dish: Other Breads
Hashtags: #easy, #yum