Classic Cornbread

Southern Living


Makes 8 to 10 servings


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4 tablespoons butter, melted and divided
3 tablespoons warm bacon drippings, divided
1 1/2 cups stone-ground yellow cornmeal
1/2 cup unbleached all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, lightly beaten
1 1/4 cups buttermilk
1/2 cup milk


Hands-on: 10 Minutes
Total: 35 Minutes

1. Preheat oven to 450°. Place 1 Tbsp. melted butter and 1 Tbsp. bacon drippings in a 10-inch cast-iron skillet; heat in oven 5 minutes.

2. Meanwhile, sift together cornmeal and next 5 ingredients in a bowl. Whisk together egg and both milks; whisk into cornmeal mixture just until combined. Whisk in remaining 3 Tbsp. butter and 2 Tbsp. drippings. Pour into hot skillet.

3. Bake at 450° for 20 minutes or until golden brown and firm. Cool 5 minutes; remove from pan, and serve. Or cool completely in pan on a wire rack (about 1 hour).

Recipe brought to the table by chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama.

Created date

October 2012