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Classic Southern Corn Bread Recipe

Classic Southern Cornbread Recipe

This tasty classic Southern cornbread recipe is made with white cornmeal and bacon fat and comes together in under 20 minutes.
Course bread, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8
Calories 367kcal


  • 2 tablespoons bacon fat
  • 2 ½ cups white corn meal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/3 cup all-purpose flour
  • 1/3 cup vegetable oil
  • 2 cups and 2 tablespoons full fat buttermilk


  • Add the bacon fat to a 10” cast iron skillet and put it in the oven to preheat to 425°.
  • Next, in a large bowl whisk together the corn meal, baking powder, salt, and flour until combined.
  • Pour in the oil and buttermilk and whisk or fold together until combined.
  • Remove the hot pan from the oven and pour the batter into the pan. Smooth out the top.
  • Bake at 425° for 15 to 18 minutes. It will be lightly browned on top and just about firm in the center.
  • Serve warm or cooled with butter or molasses.


Chef Notes:
Make-Ahead: You can make this recipe up to 1 day ahead of time before serving.
How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave.
How to Store: Cover and keep at room temperature for 4 days. Cover and keep in the refrigerator for 7 days. This will freeze well covered for up to 3 months.
The flour in this recipe is optional.
You can use bread flour in this recipe as well.


Calories: 367kcal | Carbohydrates: 47g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 10mg | Sodium: 364mg | Potassium: 610mg | Fiber: 5g | Sugar: 4g | Vitamin A: 99IU | Calcium: 205mg | Iron: 2mg