Cast Iron

Buttermilk Bacon Grease Cornbread

October 28, 2013
2 Ratings
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 cups (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
In This Recipe
  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!

See what other Food52ers are saying.

  • Kathy Viskup
    Kathy Viskup
  • Meaghan Anne
    Meaghan Anne
  • karmaya
  • Lynne Holt Miller
    Lynne Holt Miller
  • Melissa Lee Borghorst
    Melissa Lee Borghorst
A Southern writer with a cast iron skillet & a camera. Freelance food writer & photographer. Blogs at