Photo: Hector Sanchez; Styling: Heather Chadduck 
Hands-on Time
20 Mins
Total Time
40 Mins
Makes 6 to 8 servings

Quickly incorporate the hot bacon drippings into the batter with a fork. When you pour it back into the hot skillet, listen for the sizzle. That sound means your crust will be dark golden and crisp.

How to Make It

Step 1

Preheat oven to 450°. Place bacon drippings in a 10-inch cast-iron skillet, and heat in oven 8 to 10 minutes or until drippings begin to gently smoke.

Step 2

Meanwhile, stir together cornmeal and next 5 ingredients in a large bowl. Stir together buttermilk and egg in a medium bowl.

Step 3

During last minute skillet is heating in oven, stir buttermilk mixture into cornmeal mixture until just combined. Pour hot drippings into cornmeal mixture, and quickly stir to incorporate. Pour mixture into hot skillet, and immediately place in oven.

Step 4

Bake at 450° for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Remove from skillet, and serve immediately.

Step 5


Step 6

Place bacon drippings in skillet, and heat over medium-high heat 2 to 3 minutes or until drippings begin to gently smoke. Add 1 cup fresh corn kernels and 1/4 cup finely chopped sweet onion to drippings, and sauté 3 to 4 minutes or until lightly charred. Stir together cornmeal and next 7 ingredients in a large bowl. Stir in corn mixture. Pour about 2 Tbsp. batter for each griddle cake onto a hot buttered griddle or into a large nonstick skillet. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 2 to 3 minutes or until golden brown. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.

Step 7

Makes 2 dozen

Step 8

Hands-on 30 min., Total 35 min.

Ratings & Reviews

DianaC13's Review

November 23, 2013
The cornbread was delicious! I also crumbled up the bacon into small bits and add that with the bacon grease. Excellent savory, or with maple syrup or honey, especially with the salty bacon bits mixing with the sweet. I'll try it with chopped jalapenos next time. Can't wait to try the griddle cakes. Real keeper.

LindaABC's Review

November 16, 2013
My Mother's Recipe, except for the sugar. Which is why I only gave it 4 stars, I am just not fond of sweet cornbread! Otherwise I think this is the greatest recipe I have ever seen, used or had!

jvanrysselberge's Review

November 16, 2013
this recipe is like a true southern cornbread I would leave out the sugar and serve with butter the crust is what is good and you have to use an iron skillet that is very hot

thethymesavor's Review

October 20, 2013
Disappointing. Ordinary. Needs more sugar or at least serve with honey butter. A touch of fresh herb or heat would help too. Will stick w our old stand by recipe from years ago.