My Favorite Cornbread Recipe | Southern-Style Twist on a Classic

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Get a generous serving of bacon grease and slather it all over a cast iron skillet.

Preheat the oven to 350°F (175°C) with the skillet inside to heat it up.

In a bowl, combine 1 cup of Martha White buttermilk cornmeal mix and about 1/2 cup of self-rising flour.

Add about 1 teaspoon of salt and 2 heaping tablespoons of dried minced onion to the dry ingredients and mix them together.

Add a can of creamed corn to the dry mixture.

Pour in 1 cup of buttermilk and about 1/2 cup of vegetable oil.

Add 3 eggs to the mixture and gently stir until combined.

Once the skillet is hot and the bacon grease has melted, pour the batter into the skillet and let it sit for 30 seconds to a minute to sizzle before baking.

Bake in the oven at 350°F (175°C) for about 30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens