Cast Iron Skillet Cornbread

April 29, 2021 Updated: April 29, 2021

When Tamie Cook was growing up, there weren’t many days when her mom didn’t make a fresh pone of cornbread. Cook loved nibbling around the crispy edges. Her dad preferred his crumbled in a glass and covered with fresh buttermilk—a much-loved Southern tradition. Here is her recipe.

Makes 6 to 8 servings

  • 1/4 cup melted bacon fat, divided
  • 2 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 2 eggs, room temperature, slightly beaten
  • 2 cups buttermilk, room temperature, plus more if necessary

Place 1 tablespoon of the bacon fat in an 8-inch cast iron skillet and set in the oven while it heats to 425 degrees F.

Whisk together the cornmeal, baking powder, sugar, and salt in a small mixing bowl. Whisk the eggs, buttermilk, and remaining bacon fat together in a medium mixing bowl. Add the dry ingredients to the buttermilk mixture and stir just until combined. The mixture should pour like pancake batter; if not, add a little more buttermilk.

Pour the batter into the hot skillet. Bake 25 to 30 minutes or until the crust is dark, golden brown.

Recipe from Tamie Cook