OG Skillet Cornbread

OG Skillet Cornbread

This method of making OG skillet cornbread is how any southerner makes it. You will need a cast-iron skillet for this. It’s worth it! Technique is key for this recipe.


¼ cup bacon fat

2 cups self-rising cornmeal (NOTE: If you can’t find self-rising, buy regular cornmeal—my cooking demo shows you how to make it self-rising. You will need to add 1 teaspoon kosher salt and 1 tablespoon of baking powder to the regular cornmeal.)

½ teaspoon baking soda

2 eggs, lightly beaten

1 ½ cups cold buttermilk, shaken

Butter, for serving


1. Preheat the oven to 425ºF.

2. Add the bacon fat to a large cast-iron skillet, then place in the oven until very hot, about 5 minutes.

3. While the skillet is preheating, in a large stainless steel mixing bowl, whisk together the cornmeal and baking soda. In a medium bowl, whisk together the beaten eggs and shaken buttermilk.

4. Make a well in the dry ingredients, then add the wet ingredients, whisking lightly to combine until the mixture has the consistency of cake batter. Don’t overmix it—it’s ok if it’s a bit lumpy.

5. Carefully remove the skillet from the oven. Gently swirl the pan to fully coat the skillet in bacon grease, then pour any remaining bacon grease right into the batter and mix to combine.

6. Add the batter to the hot skillet, spreading evenly. Bake until very brown on the edges, 20–27 minutes.

7. Remove the cornbread from the oven and generously butter it. Then, carefully remove it from the skillet, flipping it upside down, and generously butter that side, too. Serve!

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Skillet Cornbread and Black eyed peas

I decided that OG country cornbread needs its own livestream and demo. Join me as I show you how we make cornbread in the south. Plus, my no fail recipe for black eyed peas

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