Cornbread Recipe

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Susan Goins


This is a crusty cornbread with no sweetness. My late husband and I tried many recipes until we developed one we liked. Then I joined a whole foods coop and bought their cornmeal. Our recipe wouldn't work anymore, and even when we went back to what we thought was the old formula, it still wouldn't work. Took a long time, but we finally got our favorite cornbread back. We liked to make 1/2 of the recipe for a very crusty pone.


★★★★★ 1 vote

10 Min
25 Min


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3 Tbsp
bacon drippings
3/4 c
stone ground yellow cornmeal such as hodgens mill
3/4 c
yellow cornmeal such as quaker
3 Tbsp
all purpose flour
1 tsp
1 tsp
baking soda
2 c

How to Make Cornbread


  • 1Heat oven to 425 degrees.
    Melt bacon drippings in a 10" cast iron skillet over medium low heat.
  • 2Mix dry ingredients in a medium mixing bowl. Add egg and buttermilk and stir just till combined.
  • 3Pour one half of the heated drippings into the cornbread mixture. Stir just till combined. Pour mixture into skillet.
  • 4Bake for 25 minutes or till the top is lightly browned and pone has pulled away from sides. Slice into 8 wedges and serve.

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About Cornbread

Course/Dish: Savory Breads
Other Tag: Quick & Easy

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