Side Dish: United States – Alabama – Alabama Cornbread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) bacon drippings or vegetable oil, for skillet
- 2 cups (260 g) yellow cornmeal, medium grind
- 1 cup (125 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (6 g) kosher salt
- 2 large eggs, approx. 100 g total
- 2 cups (480 ml) buttermilk
- 2 tbsp (30 g) unsalted butter, melted
- Optional: 4 slices bacon, cooked and crumbled, approx. 2 oz (56 g)
- Optional: 1 small jalapeno, seeded and finely chopped, approx. 30 g

Instructions

Short Description:
A savory, old-fashioned skillet cornbread with a crisp, golden crust from a hot cast-iron pan and a tender, moist interior. Made without sugar and often finished with bacon drippings for authentic Southern flavor.

Regional Notes:
This Alabama version omits sugar and leans savory, using yellow cornmeal and hot cast-iron to produce a distinctive crunchy edge. Bacon drippings or lard are traditional fats here, differentiating it from sweeter Northern cornbreads or muffin-style versions.

1. Preheat the oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet in the oven while it heats.
2. In a large bowl whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
3. In a separate bowl beat the eggs, then whisk in the buttermilk and melted butter until blended.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; batter should be slightly lumpy but uniformly moistened. Fold in crumbled bacon and/or chopped jalapeno if using.
5. Carefully remove the hot skillet from the oven (use oven mitts). Add 3 tbsp (45 ml) bacon drippings or oil to the skillet and swirl to coat — the fat should sizzle and be very hot.
6. Immediately pour the batter into the hot skillet, smoothing the top gently with a spatula. The batter will sizzle as it hits the pan — this helps form the crust.
7. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20–25 minutes.
8. Remove from oven and let rest 5 minutes in the skillet. Run a knife around the edge, then transfer to a cutting board and slice into wedges. Serve warm.