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Southern Yankee Cornbread

Love this sweet cornbread. A classic comfort food and the perfect accompaniment to all southern dishes. Spread some whipped honey butter on top for a tasty treat!

Course Bread
Cuisine American, Southern
Keyword Classic Cornbread, Cornbread, Yankee Cornbread
Prep Time 5 minutes
Cook Time 25 minutes
Servings 9 servings
Author The Tiny Fairy


  • 1 ¼ cups cornmeal, fine ground prefer Bob's Red Mill
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar, optional
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt prefer Diamond brand
  • ¾ teaspoon baking soda
  • 2 large eggs, room temperature and slightly beaten
  • 1 cup whole buttermilk
  • ½ cup whole milk
  • ¼ cup bacon grease, slightly cooled substitute unsalted butter, melted and cooled or vegetable oil


  1. Preheat oven to 375°F. Generously grease an 8X8 or 9X9 inch square pan.

    Optional: line with parchment paper for quick release.

  2. In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, kosher salt and baking soda. Set aside.

  3. In a bowl, combine beaten eggs, buttermilk, milk and bacon fat. Set aside.

  4. Pour the wet ingredients into the dry ingredients and mix just until combined with a spatula or wire whisk. Batter should be a little lumpy. Avoid over-mixing.

  5. Pour the batter into the prepared baking pan and bake 20-25 minutes, until golden brown and a toothpick interested in center comes out clean.

  6. Remove from oven and cool on wire rack. Cut in squares and serve hot with butter.

Recipe Notes

Note:   If making in a seasoned cast iron skillet, preheat the skillet in the oven a few minutes before baking the cornbread.