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A Good Ol' Country Staple!!

Lord Honey, There ain't nothin' more country than a big skillet-full of cornbread--it's a staple on ever' dinner table south of the Mason-Dixon. Bake up a skillet of my "Good Ol' Country Cornbread" and y'all will understand why Southerners have a daily requirement for this golden, crusty creation.

Good Ol' Country Cornbread

Jason Smith, FNS

Makes 1 pone


3-TBSP bacon grease, veggie oil, or butter

2-cups self-rising cornmeal

1 ½-cups buttermilk or milk

¼-cup water


· Preheat oven to 450°.

· Pour the bacon grease in an iron skillet or 8x8 pan, place in oven to get hot.

· In a mixing bowl place the cornmeal, milk and water, stir to combine.

· Remove skillet from oven and pour batter into hot pan.

· Return to oven and bake for 20-25 mins or until golden brown.

TIP: If you don’t have self-rising cornmeal you can use plain cornmeal and add 1-TBSP baking powder, 1-tsp salt and ¼-cup flour.


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