Recipe Library
The Parton Family's Skillet Cornbread
Golden edges crackle against a tender, buttermilk-rich crumb, while a savory whisper of bacon and black pepper lingers on the tongue. Each warm slice melts softly, leaving behind the deep, comforting taste of Southern tradition.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 6
Nutrition per Serving
- Calories
- 298
- Protein
- 7g
- Carbs
- 36g
- Fat
- 15g
- Fiber
- 3g
- Sugar
- 5g
- Sodium
- 525mg
Ingredients
- 5 tablespoons bacon grease or shortening
- 2 cups Martha White or White Lily self-rising buttermilk-enriched white cornmeal mix
- 1 ½ cups whole buttermilk, well shaken
- 1 teaspoon salt (see Note)
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400℉. Heat the bacon grease or shortening on the stovetop in an 8-inch, well-seasoned cast-iron skillet over medium heat until smoking hot. Remove from the burner.
- In a large bowl, whisk together the cornmeal mix, buttermilk, salt and pepper. Add 2 tablespoons of the hot grease or shortening into batter and mix well. Pour the batter into the hot skillet—it will sizzle a bit on the sides, but that’s good! Place the skillet in the oven and bake until golden brown, about 25 minutes.
- Remove from oven and let cool for 10 minutes in the pan. Slice and serve.