Old Fashioned Buttermilk Cornbread (Cast Iron)
A savory, nostalgic Southern cornbread made with buttermilk, bacon grease, and a cast iron skillet—perfect for serving with beans, soup, or just good butter!
Ingredients
- - 2 cups self-rising cornmeal white or yellow
- - 1/2 cup all-purpose flour
- - 1 large egg beaten
- - 2+ tbsp bacon grease plus extra for pan
- - 1 1/2–2 cups buttermilk
Instructions
- Preheat oven to 400°F (204°C). Grease an 8–10" cast iron skillet with bacon grease; place in oven to preheat.
- In a large bowl, whisk together cornmeal and flour.
- Stir in egg, then add buttermilk a bit at a time until you have a thick, pourable batter.
- Remove hot skillet from oven; swirl grease to coat. Pour any extra into batter and stir.
- Pour batter into hot skillet; it should sizzle.
- Bake 15–20 minutes until golden, edges crispy, and center set.
- Let cool a few minutes before slicing. Serve warm with butter.
Notes
- No buttermilk? Use 1 1/2 cups milk + 1 tbsp vinegar or lemon juice.
- For crispier crust, sprinkle a little cornmeal in the hot skillet before batter.
- Bacon grease gives authentic flavor—substitute butter or oil if needed.
- Store leftovers covered at room temp up to 2 days.
- For crispier crust, sprinkle a little cornmeal in the hot skillet before batter.
- Bacon grease gives authentic flavor—substitute butter or oil if needed.
- Store leftovers covered at room temp up to 2 days.