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“In Frank Stitt's 'Southern Table'. While I love sweet cornbread, my dad and his family think it is a travesty and not at all Southern. Here is a savory version, by a master Southern chef. My dad approves. Do not substitute lower fat ingredients.”

Ingredients Nutrition

  • 2 cups self-rising yellow cornmeal (or 2 c.regular cornmeal plus 1 t. baking powder, 1 t.baking soda and 3/4 t. salt)
  • 12 cup all-purpose flour
  • 34 cup whole milk
  • 34 cup buttermilk
  • 12 cup rendered bacon fat (or 7 T. unsalted butter, melted, or if you must, 1/2 c. vegetable oil)
  • 1 extra-large egg, lightly beaten


  1. Preheat the oven to 450°.
  2. Preheat an 8-to9-inch cast-iron skillet in the hot oven.
  3. Add cornmeal and flour to a large bowl; stir in the milks, a little at a time, mixing with a large wooden spoon; the batter will be quite loose.
  4. Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes.
  5. Remove the skillet from the oven; pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine.
  6. Add the egg and stir to combine.
  7. Pour the cornmeal mixture into the hot skillet and immediately place it in the oven.
  8. Bake for 20-30 minutes, until golden brown.
  9. Remove from the oven and unmold; serve hot.

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