Buttermilk Cornbread

Total Time:
30 min
5 min
25 min

8 servings

  • 4 tablespoons corn oil or bacon drippings
  • 3 cups self-rising cornmeal
  • 2 1/2 to 3 cups well-shaken buttermilk
  • Preheat the oven to 450 degrees F.

  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.

  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

Cook's Note: Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450 degrees F) for 1 hour. Cool the skillet and wipe off any excess oil before using. To care for a seasoned skillet, wipe the interior after each use. Do not soak in any soapy water or put in the dishwasher.

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    This recipe is featured in:

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