Southern-Style Cornbread
Southern-style cornbread made with buttermilk and bacon grease for crispy golden edges and classic Southern flavor. Perfect for any comfort food meal.
Servings: 8 Servings
Calories: 267kcal
Ingredients
- 2 Cups Self Rising Cornmeal Mix
- 1 teaspoon Baking Soda
- 2 Eggs
- 2 Cups Buttermilk
- ¼ Cup Bacon Grease
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the bacon grease into a cast-iron skillet, then place the skillet into the oven while it preheats.
- While the oven and skillet heat up, combine the self-rising cornmeal mix and baking soda in a mixing bowl and set it aside.
- In a separate bowl, whisk together the eggs and buttermilk.
- Pour the buttermilk mixture into the cornmeal mixture and stir until everything is fully combined.
- Once the oven is preheated, carefully remove the hot cast-iron skillet from the oven.
- Pour the hot bacon grease directly into the cornbread batter and immediately stir it in.
- Pour the batter back into the hot skillet.
- Place the skillet onto the middle rack of the oven and bake for about 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread rest for a few minutes before slicing.
Video
https://youtube.com/watch?v=hCtWNM13YSM
Notes
- Preheating the skillet is key for crispy edges.
- Don’t overmix the batter or the cornbread can become dense.
- Bacon grease adds classic Southern flavor, but butter can be substituted if needed.
- Use a cast iron skillet for the best texture and crust.
- Let the cornbread rest for a few minutes before slicing.
Nutrition
Calories: 267kcal | Carbohydrates: 34g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 55mg | Sodium: 787mg | Potassium: 184mg | Fiber: 3g | Sugar: 3g | Vitamin A: 280IU | Calcium: 202mg | Iron: 2mg