CORNBREAD Old Fashioned Buttermilk

Old Fashion Buttermilk Cornbread


  • 1 1/2 Cup Flour
  • 2/3 Cup Sugar (Optional)
  • 1/2 Cup Cornmeal
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/4 Cup Buttermilk
  • 2 Eggs (Beaten)
  • 3 Tbsp Bacon drippings (or melted butter)


  • Spread a Spring Form pan with bacon drippings and put in hot Dutch Oven or Oven to heat (450°F).  Dutch Oven works best if a trivet is used to raise the pan slightly off the bottom of the Dutch Oven.  A long piece of foil placed under the pan will aid in lifting it out of the Dutch Oven.
    Options: Direct in Dutch Oven, Parchment paper lined Dutch Oven, Cast Iron Skillet for use in Kitchen Oven
  • Sift together the Dry ingredients.  Mix in the liquids and drippings until you have a batter with a similar consistency of cake batter.
  • Pour into pan.  Bake for 25-30 minutes or until toothpick test down. (Dutch Oven may take more time - Spot check at 25 minutes and every 5 minutes after that)