Entree: United States – Southern United States – Cornbread (A savory quick bread made from cornmeal, traditionally baked or skillet-fried in the American South)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (240 ml) yellow cornmeal (4 1/4 oz (120 g))
- 1 cup (240 ml) all-purpose flour (4 1/4 oz (120 g))
- 1 tbsp (15 ml) baking powder (0.53 oz (15 g))
- 1/2 tsp (2.5 ml) baking soda (0.088 oz (2.5 g))
- 1 tsp (5 ml) fine salt (0.21 oz (6 g))
- 2 large eggs, approx. 3 1/2 oz (100 g) (3 1/2 oz (100 g))
- 1 1/4 cups (300 ml) buttermilk (1 1/4 cups (300 ml))
- 1/4 cup (60 ml) bacon drippings or vegetable oil (4 tbsp (60 ml))
- 2 tbsp (30 ml) unsalted butter, melted (1 oz (28 g))
- 4 slices bacon, approx. 3 oz (85 g), cooked and crumbled (optional)
- Additional butter or bacon drippings for the skillet, about 1 tbsp (15 ml)

Show original ingredient measurements

- 1 cup yellow cornmeal (120 g)
- 1 cup all-purpose flour (120 g)
- 1 tbsp baking powder (15 g)
- 1/2 tsp baking soda (2.5 g)
- 1 tsp fine salt (6 g)
- 2 large eggs, approx. 100 g (100 g)
- 1 1/4 cups buttermilk (300 ml)
- 1/4 cup bacon drippings or vegetable oil (60 ml)
- 2 tbsp unsalted butter, melted (28 g)
- 4 slices bacon, approx. 3 oz (85 g), cooked and crumbled (optional)
- Additional butter or bacon drippings for the skillet, about 1 tbsp (15 ml)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 425°F (220°C). If using a cast-iron skillet, place it in the oven to heat while you mix the batter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly blended.
3. In a separate bowl, beat the eggs, then whisk in the buttermilk, bacon drippings or oil, and the melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; fold in the crumbled bacon if using. Do not overmix.
5. Carefully remove the hot skillet from the oven, add the additional butter or drippings to coat the bottom, and pour the batter into the skillet (or transfer to a greased 9-inch (23 cm) round or square pan).
6. Bake at 425°F (220°C) until the top is golden brown and a toothpick inserted into the center comes out clean, about 20–25 minutes.
7. Let cool for 5–10 minutes, then slice and serve warm with butter or honey as desired.

1. Preheat oven to 425°F (220°C). If using a cast-iron skillet, place it in the oven to heat while you mix the batter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly blended.
3. In a separate bowl, beat the eggs, then whisk in the buttermilk, bacon drippings or oil, and the melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; fold in the crumbled bacon if using. Do not overmix.
5. Carefully remove the hot skillet from the oven, add the additional butter or drippings to coat the bottom, and pour the batter into the skillet (or transfer to a greased 9-inch round or square pan).
6. Bake at 425°F (220°C) until the top is golden brown and a toothpick inserted into the center comes out clean, about 20–25 minutes.
7. Let cool for 5–10 minutes, then slice and serve warm with butter or honey as desired.