Old Fashioned Buttermilk Cornbread (Cast Iron Recipe)

Is there anything more comforting than the scent of hot, golden cornbread wafting from the oven, promising that supper is almost ready? Around here, cornbread isn’t just a side—it’s a memory, a tradition, and, if we’re being honest, a bit of a kitchen debate (team sugar or no sugar?). This is the cornbread that showed up at every Sunday dinner, every big pot of brown beans, and—if you were lucky—on the counter cooling just before you got home from school.

The secret? It’s all in the buttermilk, the good bacon grease, and, of course, a trusty cast iron skillet that’s seen a few decades of biscuit and pone action. No fancy ingredients, no fuss—just honest, old fashioned buttermilk cornbread with that crisp, savory crust and fluffy center. My grandmother always said you could judge a cook by their cornbread, and this is the kind that will make you proud.

Whether you’re serving it up with pintos, chili, or just a thick pat of butter and a drizzle of honey, I promise this recipe brings the taste of home. Let’s head to the kitchen—aprons on, cast iron ready, and bacon grease at the ready. Who’s hungry?

Why You’ll Love This Cornbread

Truly Old-Fashioned: No sugar, just simple, classic flavor.
Ultra Moist: Thanks to tangy buttermilk and an egg for lift.
Perfect Crust: Bacon grease in the skillet gives that “wow” golden crunch.
Nostalgic: Just like grandma made for beans and greens. (And if you want to bring back even more memories, try this Old-Fashioned Creamed Corn on the side!)
One Bowl, No Mixer Needed: Anyone can do it!

Ingredients You’ll Need

2 cups self-rising cornmeal (white or yellow)
1/2 cup all-purpose flour
1 large egg, beaten
Buttermilk (see tips below)
Bacon grease (plus extra for greasing the skillet)

Kitchen Tip:
No self-rising cornmeal? Use 2 cups cornmeal + 1 tablespoon baking powder + 1 teaspoon salt.

For an easy weeknight, this pairs perfectly with Southern Pinto Beans with Ham Hocks.

Step-By-Step Instructions

1. Preheat & Prep Your Skillet

Heat oven to 400°F (204°C).
Add a generous spoonful of bacon grease to your cast iron skillet (8–10-inch is perfect).
Place the skillet in the oven as it heats—this gets it screaming hot for a great crust. (If you love your skillet recipes, don’t miss Cast Iron Biscuits: A Recipe and a Dose of Nostalgia.)

2. Mix the Batter

In a large bowl, stir together cornmeal and flour.
Add the beaten egg and stir to combine.
Pour in buttermilk, a little at a time, until your batter is thick but pourable—not soupy, not dry. Think thick pancake batter.

Pro Tip:
Fresh buttermilk is best, but you can use whole milk with a tablespoon of vinegar or lemon juice if you’re in a pinch.

3. Add the Bacon Grease

Carefully remove your hot skillet from the oven (it’ll be sizzling).
Swirl the bacon grease around to coat the sides and bottom, then pour most of the excess into your batter and stir it in. This is the magic for both flavor and texture.

4. Bake

Pour the batter into your hot, greased skillet—it should sizzle!
Return skillet to oven.
Bake 15–20 minutes, or until golden brown and set in the center. Edges should be crispy and pulling away from the pan.

5. Serve

Let cool a few minutes before turning out onto a rack or plate.
Slice, slather with butter, and enjoy with your favorite beans or soup. For a true Southern breakfast, try it with Milk Gravy poured right over the top!

Personal Tips & Variations

No bacon grease? Use melted butter or vegetable oil, but you’ll miss that savory flavor.
For extra crunch: Sprinkle a little cornmeal in the hot pan before adding the batter.
Want a bit of heat? Add chopped jalapeño or a pinch of cayenne.
Dairy-free: Use plant-based milk + vinegar and oil instead of bacon grease.
Gluten-free: Use a gluten-free flour blend for the 1/2 cup flour—self-rising gluten-free cornmeal is also available in some stores.
Like it sweet? (It’s controversial!): Stir in 1–2 tablespoons sugar or honey, but don’t tell Grandma.

What to Serve with Old-Fashioned Buttermilk Cornbread

Brown Beans (Pintos): Try Southern Pinto Beans with Ham Hocks for a true comfort classic.
Milk Gravy: Drizzle with some Milk Gravy for breakfast.
Creamed Corn: Pair with Old-Fashioned Creamed Corn for Sunday supper.
Greens or Chili: Can’t go wrong with either.

Food Debate: Sugar or No Sugar in Cornbread?

Are you in the “no sugar, just like Grandma” camp or do you sneak in a spoonful? Let me know in the comments!

Troubleshooting & Pro Tips

Cornbread sticking? Be sure your skillet is well-seasoned and hot before adding batter.
Dry cornbread? You may have overbaked or used too little buttermilk—keep it moist!
Flat top? The oven or skillet wasn’t hot enough—heat them up good next time!

FAQ (Schema-Ready)

Q: Can I use yellow or white cornmeal?
A: Absolutely! Both work perfectly—yellow for a little more sweetness, white for mild and classic.

Q: How do I store leftover cornbread?
A: Wrap tightly and keep at room temp for 1–2 days, or refrigerate for up to 5 days. Warm leftovers in the oven or toast for best results.

Q: Can I freeze cornbread?
A: Yes! Wrap slices individually and freeze for up to 3 months. Thaw and warm in oven for best texture.

Do you have a cornbread memory or a family twist on this recipe? Tell me below—did your folks add onions, cheese, or keep it plain? If you try this recipe, leave a comment and share a photo on Pinterest or Facebook. Tag your cornbread-loving friends!