Louisiana Style Cornbread

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/26/19
Cornbread in cast iron skillet
Paul Poplis/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
267 Calories
15g Fat
26g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 267
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 27%
Cholesterol 124mg 41%
Sodium 502mg 22%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 7%
Protein 8g
Calcium 259mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking to make a classic cornbread recipe, but you don't have any buttermilk in the fridge? Give this Louisiana style cornbread a try. This recipe is made with equal amounts of cornmeal and flour, along with egg, milk, a little sugar, and bacon drippings.  

Ingredients

  • 2 teaspoons bacon or sausage drippings, or use shortening
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tablespoons sugar
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/4 cup vegetable shortening, melted

Steps to Make It

  1. Preheat oven to 425 F. Using the bacon drippings, grease an 8 to 9-inch cast iron skillet, or a heavy 8-inch square baking pan. Place in oven to heat while mixing batter.

  2. Combine dry ingredients by sifting together into a large mixing bowl.

  3. Add the egg, milk, and 1/4 cup shortening to the dry ingredients. Beat with a wooden spoon until smooth, about 1 minute.

  4. Carefully pour batter into the hot pan; bake for 25 to 30 minutes, until light golden brown on top. Cut cornbread into wedges to serve.