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A cast iron skillet filled with golden brown cornbread topped with crispy bacon pieces, with one slice missing and some plates stacked in the background.

Classic Southern Cornbread Recipe

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This Southern Cornbread recipe is a true taste of Southern comfort food, with a rich corn flavor, crumbly texture, and beautifully crisp edges. It's made with basic ingredients and a trusty cast-iron skillet for an old-fashioned cornbread just like Grandma used to make. 
Course Breakfast, Dinner
Cuisine American, Southern
Keyword baked, comfort food
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 serving
Calories 369
Author Gina Dickson

Ingredients

  • 1 tablespoon bacon grease drippings
  • 1 1/4 cups milk
  • 1 tablespoon apple cider vinegar
  • 1 egg large
  • 1 1/2 cups white cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons butter melted
  • 1/3 cup bacon crumbled

Instructions

Preheat the Skillet

  • Place the bacon grease drippings in the skillet.
    1 tablespoon bacon grease drippings
  • Put the skillet in the oven and preheat to 400°F for 12 minutes. Heating the skillet gives the cornbread a golden, crispy crust.

Mix the Wet Ingredients

  • In a small bowl, whisk together the milk and apple cider vinegar. Let it sit for 2 minutes to create a quick buttermilk substitute.
    1 1/4 cups milk, 1 tablespoon apple cider vinegar
  • Add the egg and whisk again until well combined.
    1 egg

Mix the Dry Ingredients

  • In a large mixing bowl, stir together the cornmeal, flour, baking soda, salt, and sugar.
    1 1/2 cups white cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons sugar
    A white mixing bowl containing separated dry ingredients: whole wheat flour, all-purpose flour, salt, and a small amount of pink salt.

Combine the Batter

  • Pour the milk mixture into the dry ingredients and stir until just combined.
  • Add the melted butter and mix again.
    6 tablespoons butter

Bake the Cornbread

  • Carefully remove the hot skillet from the oven (use an oven mitt!). Pour in the batter and spread it evenly.
    Unbaked biscuit dough spread evenly in a black cast iron skillet, photographed from above on a white background.
  • Sprinkle bacon crumbles on top of the cornbread dough.
    A round cast iron skillet filled with a creamy white dip topped with crumbled pieces of bacon, set against a white background.
  • Return the skillet to the oven and bake for 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve

  • Let the cornbread cool in the skillet for 10 to 30 minutes. Cut into wedges and serve warm.

Notes

Tips For Recipe Success

  •  Don't forget to heat up your skillet and bacon grease in the oven before pouring the batter into it. This is what produces the crispy edges.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 34g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 324mg | Potassium: 209mg | Fiber: 3g | Sugar: 5g | Vitamin A: 354IU | Calcium: 57mg | Iron: 2mg
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