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Hugh's Cornbread


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  • 2 cups white cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup whole milk
  • 3/4 cup buttermilk
  • 1 large egg
  • 1/4 cup bacon fat



Step 1

Preheat the oven to 425 degrees.


In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, mix together the milk, buttermilk and egg. Add the wet mixture to the dry mixture. Stir well to combine.

Heat a 10-inch cast-iron skillet over medium heat and add the bacon fat. When the fat is hot (not smoking), add it to the batter and stir. Pour the batter into the cast-iron skillet and place in the oven. Bake for 20 minutes.

Remove the cornbread from the oven and let it cool slightly in the cast-iron skillet for 15 to 20 minutes. Turn the cornbread over onto a cutting board. Cool completely, then cut into wedges to serve.


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