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Mary Katherine’s Favorite Cornbread Recipe

This cornbread is a little different from traditional Southern cornbread - it’s moist, fluffy, and has a lighter texture that’s perfect for making dressing or enjoying on its own.

Ingredients

Dry Ingredients:

  • 1½ cups Martha White buttermilk cornmeal mix self-rising
  • ½ cup self-rising flour
  • 1 teaspoon salt
  • 2 heaping tablespoons dried minced onion or fresh onion

Wet Ingredients:

  • 1 can 14.75 oz creamed corn
  • 1 cup buttermilk
  • ½ cup vegetable oil generous
  • 3 eggs

For the Pan:

  • Bacon grease or ¼ cup vegetable oil, shortening, or lard

Instructions

Prepare the Skillet:

  • Generously coat a cast iron skillet with bacon grease, making sure to cover the bottom and sides well - this creates that beautiful crispy crust.
  • Place the greased skillet in the oven and preheat to 350°F. Let it get good and hot while you prepare the batter.

Make the Batter:

  • In a large bowl, combine the cornmeal mix, self-rising flour, salt, and dried minced onion. Stir together.
  • Add the creamed corn, buttermilk, vegetable oil, and eggs.
  • Gently stir until just combined - don’t overmix.

Bake:

  • Carefully remove the hot skillet from the oven.
  • Pour the batter into the hot skillet - you should hear it sizzle! The bacon grease will come up around the edges.
  • Let it sit for 30 seconds to 1 minute to let that sizzle work its magic.
  • Bake at 350°F for 35-40 minutes (or slightly longer for a traditional oven without convection). The cornbread should be golden brown on top.

Video

Notes

  • Flour Substitute: If you only have all-purpose flour, you’ll need to add baking powder and baking soda as rising agents. •
  • No Bacon Grease? Use ¼ cup vegetable oil, shortening, or lard instead. Pour it in the skillet, heat it in the oven, then swirl it around before adding the batter.
  • Buttermilk Substitute: Use regular milk with a splash of vinegar or lemon juice to make it curdle.
  • Make Ahead: This cornbread freezes beautifully! Make it 1-2 months ahead for holiday dressing. Let it thaw, then sit out for a day or two to dry out before using.