Southern Cornbread Recipe Beef Tallow
This Southern cornbread is rich, crispy, and packed with flavor thanks to beef tallow. Baked to golden perfection in a cast-iron skillet, it’s the ultimate comfort side dish.
Ingredients
- 1 cup yellow cornmeal stone-ground for texture
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp sugar optional, for a touch of sweetness
- 1 cup buttermilk
- 1 large egg
- ¼ cup melted beef tallow
- 2 tbsp beef tallow for greasing the skillet
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet inside to heat while you prepare the batter. A hot skillet is key to achieving a crispy crust.
Step 2: Mix the Dry Ingredients
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Whisk until well combined.
Step 3: Prepare the Wet Ingredients
- In a separate bowl, whisk together the buttermilk, egg, and melted beef tallow. This mixture should be smooth and well-blended.
Step 4: Combine Wet and Dry Ingredients
- Slowly pour the wet mixture into the dry ingredients, stirring gently. The batter should be slightly lumpy—overmixing can lead to dense cornbread.
Step 5: Heat the Skillet
- Carefully remove the hot skillet from the oven. Add 2 tablespoons of beef tallow and swirl to coat the bottom and sides evenly.
Step 6: Pour and Bake
- Pour the batter into the skillet, spreading it evenly. Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Serve and Enjoy
- Let the cornbread cool for 5–10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite Southern dishes like chicken and dressing.
Notes
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 320mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 2g
- Protein: 4g