Mouthwatering Southern Cornbread

Breads and rolls are one of my Mama’s specialties. Her cornbread recipe is an all time favorite of our family. She has been making this recipe for as long as she can remember.

In 1978, when she was just 20 years old, her recipe was published in the Shiloh United Methodist Church Cookbook. I’m sharing it with you below and it is not only savory but sweet and is the perfect pairing to a bowl of soup, greens, or beans.

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Yield: 10 servings

Ingredients:

2 cups yellow cornmeal
1 tsp baking soda
1 tsp salt
2 eggs beaten
2 cups buttermilk
¼ cup melted bacon grease or melted butter
2 tbsp melted bacon grease or butter

Instructions:

1. Preheat the oven to 450 degrees F.

2. Combine yellow cornmeal, baking soda, and salt in a medium mixing bowl. 

3. Stir in eggs and buttermilk. 

4. Add ¼ cup melted bacon grease OR butter to mixture, and stir until combined.

5. Heat 2 tbsp of bacon grease or butter in cast iron skillet over medium heat.

6. Pour cornbread mixture into heated skillet and place skillet in preheated oven.

7. Bake at 450 degrees for 20-25 minutes, until golden brown.

Tip: Love the unique shape of these? Get this fun cornbread mold here!!