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Southern Buttermilk Cornbread. An iconic food of southern US cuisine.
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3.51 from 61 votes

Southern Buttermilk Cornbread

Author: Jackie Garvin

Ingredients

  • yield: 6 to 8 servings
  • According to the law of the land this recipe contains NO SUGAR. If you prefer sugar in your cornbread, add it along with the dry ingredients. Cooking oil can be substituted for bacon drippings if you feel you have to.
  • 2 cups buttermilk
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups cornmeal
  • 1/2 cup self-rising flour
  • 3 tbsp. bacon drippings

Instructions

  • Whisk together buttermilk and eggs.
  • Stir cornmeal, flour, baking soda and salt. Add to wet ingredients and stir till mixed.
  • Heat a cast iron skillet and add 3 tablespoons of baking grease.
  • When bacon drippings are hot, pour in cornmeal.
  • Bake in a 425 degree preheated oven for 25 minutes or until the top is brown.
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