Southern Cornbread
45 min6 servings
A tender, buttery cornbread made with cornmeal and self-rising flour, enriched with bacon drippings and buttermilk.
| prepPreheat oven to 375°F / 190°C | ||||
| prepGrease an 8×8 baking dish with butter or nonstick spray | ||||
| 180 g yellow cornmeal | Sift cornmeal, flour & sugar together | Stir in eggs, oil, bacon drippings & buttermilk | Pour into prepared dish, bake 375°F / 190°C, 25–30 min | Brush with butter, cool & serve |
| 155 g self-rising flour | ||||
| 50 g sugar | ||||
| 2 large eggs, beaten | ||||
| 60 ml vegetable oil | ||||
| 3 tbsp bacon drippings | ||||
| 240 ml buttermilk | ||||
| 2 tsp salted butter | ||||
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