Description

Imagine a warm, crispy slice of cornbread, fresh from the oven. This traditional Southern-style recipe uses beef tallow for a rich flavor and authentic crispy texture that makes it a classic favorite.

Ingredients

Scale

1 cup stone-ground white cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 tablespoons beef tallow (melted)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
Extra beef tallow for greasing the skillet

Instructions

Preheat oven to 425°F (220°C) and place a cast-iron skillet inside to heat for 10–15 minutes.
In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together buttermilk, eggs, and melted beef tallow.
Combine wet and dry ingredients, mixing gently until just combined—do not overmix.
Carefully remove the hot skillet from the oven and coat with extra beef tallow.
Pour the batter into the skillet and return it to the oven.
Bake for 25–30 minutes, or until the top is golden brown and a toothpick comes out clean.
Cool slightly before slicing and serving.

Notes

For a more traditional flavor, omit the sugar. Use white cornmeal for authentic Southern taste. Always preheat the skillet for a crispy crust.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 6g
Sodium: 280mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg

Keywords: southern cornbread, beef tallow cornbread, traditional cornbread, skillet cornbread, no sugar cornbread