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If you’ve ever tucked into a bowl of soup or a big plate of beans and felt something was missing, let Mary Katherine’s classic Southern cornbread fill that gap! With crisp, golden edges, a touch of bacon magic, and not a sprinkle of sugar, this old-fashioned skillet bread brings tradition—and cozy flavor—straight to your table.

The Heart of Southern Cornbread

Some recipes are handed down, like treasured quilts or faded family photos, stitched into the fabric of a family’s heritage. Classic Southern cornbread is one of those recipes—simple, honest, and packed with the kind of flavor that only comes from generations of hands mixing, pouring, and baking.

Cornbread is more than a side dish in the South—it’s part of how families gather and share meals. There’s no sugar here, because this is the savory kind designed to stand up to a big bowl of broth or cradle a scoop of beans. The crust? That’s the secret, and Mary Katherine wouldn’t have it any other way. With bacon grease in a hot cast iron skillet, you’ll get a brown, crunchy edge that highlights the creamy softness tucked inside.

It’s not just about the taste, though; it’s about the experience—about gathering around a table, sharing stories, and passing plates to loved ones. That’s the heart of Mary Katherine’s Table: food that’s simple, comforting, and absolutely traditional.

What makes Southern cornbread different from other cornbread?

Southern cornbread is savory—never sweet! It’s usually baked in a cast iron skillet using bacon grease or lard, with a golden, crisp crust and no sugar added.

Why is bacon grease used in this recipe?

Bacon grease isn’t just flavorful—it’s the secret to that perfect, crisp crust and it keeps your cast iron skillet seasoned and clean. It’s a Southern staple that adds depth and satisfaction to every slice.

Can I substitute ingredients if I don’t have Martha White cornmeal mix?

Absolutely. Any self-rising cornmeal blend works well. Even regular cornmeal with a bit of baking powder, salt, and buttermilk will give you that “table tradition” taste.

Is Southern cornbread supposed to be dry?

Yes, that’s part of its charm! The dry, crumbly texture is perfect for soaking up soups, stews, and beans without getting soggy.

Does this cornbread work for Thanksgiving dressing?

This is exactly the type of cornbread Mary Katherine uses for holiday dressing. It holds together beautifully, giving homemade dressing the perfect texture and flavor.

Why doesn’t this recipe have sugar?

Traditional Southern cornbread is always savory, reflecting its roots as a practical, everyday bread. Sugar is for Northern styles, not for this classic Southern table.

A Bite of Tradition—Why It Matters

This skillet cornbread connects us to history: Native Americans introduced cornmeal centuries ago, and settler families adapted it with buttermilk and eggs, leaving out the sugar and focusing on rich, savory flavor. It’s a staple for family gatherings, holidays, and everyday dinners—and it’s a favorite at Mary Katherine’s Table.

So whether your grandmother swore by bacon fat or your folks kept a cast iron pan just for cornbread, one bite will remind you why this humble bread still holds its place on the Southern table after generations.

Give this traditional recipe a try, and let Mary Katherine’s Table welcome you home, one slice at a time.