Southern Fried Cornbread Recipe

Name: Southern Fried Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Corn Meal, yellow, 1 cup; Bacon drippings or butter, 1-3 tbs; Vegetable oil, 1 tsp; white sugar, 2 tsp; salt, 1/2 tsp; baking powder 1 tsp; baking soda 1/4 tsp; rapidly boiling water 1/3 cup; buttermilk 3/4 cup; large egg beaten lightly

Servings: persons

Corn Meal, yellow, 1 cup
Bacon drippings or butter, 1-3 tbs
Vegetable oil, 1 tsp
white sugar, 2 tsp
salt, 1/2 tsp
baking powder 1 tsp
baking soda 1/4 tsp
rapidly boiling water 1/3 cup
buttermilk 3/4 cup
large egg beaten lightly

1
Adjust baking rack to lowest level. Set heat at 450 degrees F.
2
Set 8-inch cast iron skillet with bacon drippings or butter, and vegetable oil into oven.
3
Measure 1/3 cup cornmeal into medium bowl.
4
Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl and stir. Set aside.
5
Pour boiling water over 1/3 cup corn meal and stir to make a stiff mush.
6
Whisk in buttermilk and stir well with no clumps.
7
When oven is heated, remove the skillet, pour dry ingredients into wet (big bowl),
8
Immediately pour hot fat from the cast-iron skillet into corn mixture, stir and return all to preheated oven. Bake until golden brown, about 20 minutes. Cut corn bread into wedges. Turn cornbread onto rack, and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Corn Meal, yellow, 1 cup, Bacon drippings or butter, 1-3 tbs, Vegetable oil, 1 tsp, white sugar, 2 tsp, and more.

Yes, Southern Fried Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southern Fried Cornbread

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