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Southern buttermilk cornbread

Makes 8 to 12 wedges Servings
Makes 8 to 12 wedges Servings


  • 6 tablespoon lard (shortening may be substituted)
  • 2 cup buttermilk
  • 1 teaspoon salt
  • 2 cup self-rising white corn meal or self-rising corn meal mix
  • 1/2 cup flour
  • 1 tablespoon lard, to grease the pan (shortening may be substituted)


Baking Directions:

Place a 12-inch cast iron skillet into the oven and preheat the oven to 425 degrees F.

In a small pan over medium heat, melt the 6 tablespoons lard.

Once melted, remove from the heat and set aside.

Pour the buttermilk into a large bowl.

Stir in the salt.

In batches, alternately mix in the corn meal and flour until well combined.

Add the melted lard, stirring until the mixture is smooth.

Remove the hot skillet from the oven, add the final tablespoon lard and place the skillet back into the oven.

Once the lard has melted, 30 seconds to 1 minute, carefully remove the skillet and swirl the hot lard to coat the bottom, making sure it also coats halfway up the sides.

Pour the corn meal mixture into the hot skillet and bake for 30 to 40 minutes, until the center is set, slightly cracked and the top is a golden brown.

(If you are unsure of doneness, insert a toothpick into the center and it should come out clean.)

Cut into wedges and serve hot or at room temperature, plain or slathered with unsalted sweet butter.


For thicker corn bread, use a 10-inch cast iron skillet or for “high rise” corn bread use an 8-inch skillet, using an inserted toothpick to test for doneness.

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