Buttermilk Bacon Grease Cornbread

By • October 28, 2013 • 10 Comments

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Author Notes: Whether you like it slathered in butter or drizzled with honey, plain or with milk like I take mine, I give you cast iron cornbread: the classic buttermilk and bacon grease version of my youth. Beth Kirby | {local milk}

Makes one 9" skillet of cornbread

  • 1 1/4 cup (175 g) cornmeal
  • 3 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3 tablespoons bacon grease, plus extra for greasing the pan
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  1. Heat oven to 425° F.
  2. Grease a cast iron skillet with bacon grease and place in the oven while it heats.
  3. Mix the first four ingredients in a medium mixing bowl. Cut in the fat with your fingers or two knives, mixing well until you have a sandy texture.
  4. Combine the eggs and the buttermilk, add to the dry ingredients, and mix to combine well.
  5. Pour the mixture into the hot skillet and bake for 20 minutes. Invert onto a plate. I like to serve it upside down with the nice crispy side up like my grandma did!

Comments (10) Questions (0)


about 1 month ago Melissa Lee Borghorst

So good. Just like my first mother-in-law, Nita Gifford, made. Makes me want some pinto beans to go with it and use the cornbread to soak up the juice.


about 1 month ago Brenda

Sounds just like the cornbread my Mama made when I was growing up n Alabama, but she used self-rising corn meal and no flour. That mixture makes fantastic hush puppies with a thinner batter and chopped onion and lots of black pepper; then deep fried in hot oil in a cast iron Dutch oven. Yummy.


3 months ago Hark

Mine were a little dry. I did try to bake them in muffin tins, and I added some brown sugar, so one of those things probably messed them up. Just for all y'all's reference. Learn from my mistakes.


3 months ago Embrosia

Probably baked too long. In muffin tin, 12- 15 minutes size would be plenty. Brown sugar usually makes things moister, not dry.


3 months ago Jackie_Jackie

I know it's delicious, I know...but all I can think is my artheries clogging every time I see something being cooked with bacon grease.


5 months ago walkie74

Hey Beth, would you please do a piece on hot water cornbread? A colleague of mine and I were talking about it today, and we both miss it. Thanks!


5 months ago Beth

Sounds just like what I grew up with. If I do not have exact measurements, I can whip a cornbread with the 1 measure. 1 cup buttermilk, 1 cup cornmeal, 1 cup flour, 1 egg, about that amount (hollow of palm) baking powder and 1 tsp salt. I will try yours because it sounds very familiar and I remember cornbread and buttermilk. YUM.


5 months ago ladyana

Can I use something other than a cast iron skillet? Would a baking tin suffice?


6 months ago Embrosia

Bob, with almost any oil or butter you would get a good cornbread.. but without the special flavor of the bacon. You'd not use butter to grease the skillet & I'd say not olive oil but a high heat tolerant oil.


6 months ago Bob Y

Lovely traditional corn bread. Could I substitute butter for the bacon grease? Some other oil/shortening? Thanks in advance.