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southern style cornbread in a cast iron skillet with a dollop of butter

Sourthern Style Homemade Cornbread

Golden, fluffy, and perfect crispy edges that let you know you’ve made cornbread from the South.

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Prep Time 5 minutes
Cook Time 25 minutes
Serving Size 12

Ingredients

  • 1 tablespoon of bacon grease
  • 2 cups cornmeal
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large lightly beaten eggs
  • 1 1/2 cups buttermilk
  • 6 tablespoons melted butter

Instructions

Preheat

  • For extra crispy edges, you’ll want to preheat your cast-iron skillet in the oven before adding the batter. Preheat the oven to 425°F place your skillet inside the oven while it’s preheating.

Mix the Batter

  • In a large bowl, whisk together cornmeal, baking powder, baking soda, and salt.
  • In another bowl, mix together eggs, buttermilk, and melted butter.
  • Pour the wet ingredients into the dry ingredients and fold them together until there are no dry clumps. The batter will still be lumpy so be careful not to overmix!

Fill the Skillet & Bake

  • Carefully remove the HOT skillet from the oven and add a dollop of bacon grease to the pan. You should hear a sizzle sound. Gently roll the pan moving the grease all around the bottom. Then pour the cornbread batter into the prepared pan. Use a spatula to smooth the top. 
  • Bake for 20 to 25 minutes until the top is golden brown and a toothpick comes out clean.
  • Remove the cornbread from the oven and let it cool for about 10 minutes before serving.