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A sliced Southern cornbread in a cast-iron skillet with a pat of butter melting on top. One slice is being lifted out with a spatula. Nearby are a checkered cloth, a dish of butter, and a small bowl of honey, adding charm to this classic Southern recipe scene.
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5 from 1 vote

Southern Cornbread Recipe

Southern Cornbread Recipe is a perfect cornbread recipe to serve with your favorite soups and stews. Top with butter and honey for a delicious side dish.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Carrie Barnard

Ingredients

Instructions

  • Preheat the oven to 450°F. Place a 10-inch cast iron skillet in the oven while it preheats.
  • In a large bowl, mix self-rising cornmeal, buttermilk, milk, eggs, and melted butter until well combined.
  • Carefully remove the hot skillet from the oven and add the bacon drippings, swirling to coat the bottom and sides of the pan.
  • Pour the excess drippings into the batter and stir quickly to incorporate.
  • Pour the batter into the hot skillet. It should sizzle as it hits the pan.
  • Bake for 20-25 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
  • Let cool in the skillet for 5 minutes before slicing and serving.

Notes

For a sweeter cornbread, add 2 tablespoons of sugar to the dry ingredients.
You can substitute the bacon grease with vegetable oil for a different flavor.
Store any leftover cornbread in an airtight container or bag at room temperature for up to 3-4 days.

Nutrition

Calories: 288kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 88mg | Potassium: 207mg | Fiber: 4g | Sugar: 3g | Vitamin A: 221IU | Calcium: 63mg | Iron: 1mg

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