Makes 6 servings

How to Make It

Step 1

Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.

Step 2

Whisk together buttermilk and egg. Add cornmeal, stirring well.

Step 3

Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.

Step 4

Bake at 450° for 15 minutes. Serve with butter.

Step 5

Note: This recipe is adapted from Hoppin' John's Lowcountry Cooking by John Martin Taylor.

Ratings & Reviews

Yes, please!

January 01, 2018
So few ingredients, so fast and easy to make but so surprisingly delicious. Moist and savory. This beats box mix by a country mile. I didn't use a skillet but rather two small loaf pans (8.5 in. x 4.5 in.), baking at 400F for 30 minutes. 

1pinkk's Review

November 28, 2010
This recipe makes a good earthy cornbread. I cooked a piece of bacon in the pan which supplied the drippings and preheated the pan. Watch the cooking time - it's easy to overcook. Can use yellow cornmeal also.

LeafJKSF's Review

January 01, 2012
YAY! Thanks for not adding sugar to the cornbread recipe. Neither my very southern grandmothers nor my Mom and I have ever liked sweet cornbread.

crazychef4's Review

October 16, 2011
I made this today and it is fantastic!! It's very moist and full of flavor. It went really well with my mom's chili.

rederin's Review

January 02, 2012
This cornbread is fantastic. This recipe is my first encounter with cornbread that contains no flour, and my husband and I both love it. It's tender and naturally a bit sweet from the corn meal. I had yellow corn meal, and it worked fine. Also, when I made it last night I did not have buttermilk, so I subbed one cup sour cream and one cup milk with vinegar and it was still wonderful! Joy of Baking has great sub recommendations, FYI. Yum.

user's Review

January 01, 2013
I get tired of sugary cornbread - that stuff is for the kids; this is serious grown-up cornbread. You can always serve it with whipped honey butter if you can't pass up the sugar! I love that it contains no flour, so the gluten-free people in your family can enjoy it, too. This is a perfect cornbread for making your own dressing. I used yellow cornmeal too. It's just my preference. Yum.

BettaSmetta's Review

July 07, 2012
Best cornbread ever!!! I used yellow cornmeal also -- all i had on hand.

Kimrhunter's Review

January 06, 2014
I loved this recipe. Moist yet still good texture. Even without the cast iron skillet, it turned out great. I used an aluminum cake pan.

Sarahns's Review

October 11, 2012
Very good! Not quite as moist or flavorful as some recipes I've made, but very delicious still! I appreciated the fact that it called for no sugar or white flour, as we were trying to avoid both when I made this recipe. I will probably make this again sometime soon - it goes excellent with soup, especially chili! As a side note, I did not have buttermilk or yellow cornmeal, so I used water and Apple Cider Vinegar, and yellow cornmeal. I also doubled the recipe and baked it in a 9x13 pan for about 25 minutes.

peachpit's Review

February 14, 2011
I haven't even MADE this, but know from the recipe that it works. Only difference is-when I was taught by my mama, you used stone ground self-rising cornmeal which eliminates the baking powder and the baking soda. Kay to this-melt the fat in the skillet in the oven FIRST and keep skillet HOT.