This Ain't No Yankee Cornbread

An homage to her Aunt T, This Ain't No Yankee Cornbread was contributed by Tamie Cook, culinary director of Alton Brown's Good Eats program on the Food Network.

Yield: Serves 2 (4 if you're not a real cornbread fan)
Recipe from Oxmoor House

More From Oxmoor House


  • 2 tablespoons bacon drippings
  • 1 cup white cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup buttermilk, or more if needed


  1. 1. Place 1 tablespoon bacon drippings in a 6 1/2-inch Lodge cast iron skillet; place skillet in the oven while it preheats to 425°.
  2. 2. Whisk together the cornmeal, baking powder, and salt in a small bowl. Whisk together the egg, buttermilk, and remaining 1 tablespoon bacon drippings in a medium bowl. Add the dry ingredients to the buttermilk mixture and stir just until combined. (The mixture should pour like pancake batter; if not, add a little more buttermilk.)
  3. 3. Pour the batter into the hot skillet. Bake until the crust is dark golden brown, 15 to 20 minutes. Serve hot, no chaser.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

This Ain't No Yankee Cornbread Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy