Sunday, October 25, 2020

Lolly's Buttermilk Cornbread


I've posted this recipe several times before, but I continue to receive requests to repost.  I baked a skillet of deliciousness today and decided I'd share the recipe again.

You'll find many recipes across the internet for cornbread. Some include eggs, flour, and/or sugar.  Now to me, those are ingredients for a cake, not cornbread.

If you're looking for an extremely easy, true Southern cornbread, make sure you print or save this recipe.  I can't make it any easier for y'all!

You'll need self-rising cornmeal (my favorite brand is White Lily), buttermilk, bacon grease (I'm very hopeful you keep a container of bacon grease in your fridge!), and a well-seasoned cast-iron skillet.  That's it.

2 cups of self-rising white cornmeal
2 cups buttermilk
1/4 cup bacon grease
Preheat oven to 375 degrees F.  

Put the bacon grease in a cast-iron skillet and place the skillet in the oven while it preheats.

In a medium mixing bowl, add cornmeal and then slowly stir in buttermilk until it's well blended.  

When the oven is preheated, remove the skillet from the oven and pour the batter into the skillet.  Bake until golden brown, about 20 - 25 minutes. Remove from the oven and let rest in skillet for a few minutes before turning out onto a serving plate.


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  1. I have tried this and it is great. Won't be making cornbread any other way. Everything that I have tried has been great.

  2. The only thing I don't have is bacon grease. Not suppose to eat bacon.