Louisiana Style Cornbread

Cornbread in cast iron skillet
Paul Poplis/Getty Images
  • 40 mins
  • Prep: 10 mins,
  • Cook: 30 mins
  • Yield: 8 servings
Ratings (5)

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.  

What You'll Need

  • 2 teaspoons bacon or sausage drippings, or use shortening
  • 1 cup yellow corn meal
  • 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

How 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.
    Nutritional Guidelines (per serving)
    Calories 267
    Total Fat 15 g
    Saturated Fat 5 g
    Unsaturated Fat 6 g
    Cholesterol 124 mg
    Sodium 502 mg
    Carbohydrates 26 g
    Dietary Fiber 2 g
    Protein 8 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)