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Southern Cornbread Recipe Beef Tallow
GRANT Charlie Harper

Southern Cornbread Recipe Beef Tallow– The Ultimate Classic

Craving real Southern cornbread? 🤤🔥 This cornbread with beef tallow is crispy on the outside, moist on the inside, and packed with authentic flavor! Made the traditional way in a cast iron skillet, this recipe is a game changer! 🥘
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Prep Time 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

Dry Ingredients:
  • ✔️ 2 cups stone-ground cornmeal yellow or white✔️ ½ cup all-purpose flour (for texture)✔️ 1 tsp salt✔️ 1 tsp baking soda✔️ 1½ tsp baking powder
Wet Ingredients:
  • ✔️ 1¾ cups buttermilk adds moisture and slight tang✔️ 2 eggs, lightly beaten (for structure)✔️ 3 tbsp melted beef tallow (for flavor & texture)
For the Crispy Crust:
  • ✔️ 2 tbsp beef tallow heated in the skillet before adding batter

Method
 

1️⃣ Preheat Oven & Skillet:
  1. Place a cast iron skillet in the oven at 450°F (232°C) for 10 minutes.
2️⃣ Prepare the Batter:
  1. In a large bowl, whisk together cornmeal, flour, salt, baking soda, and baking powder.
  2. In a separate bowl, whisk buttermilk, eggs, and melted beef tallow.
  3. Gently mix wet and dry ingredients until just combined (don’t overmix!).
3️⃣ Preheat the Beef Tallow:
  1. Carefully remove the hot skillet from the oven.
  2. Add 2 tbsp beef tallow, swirling to coat the bottom (it should sizzle!).
4️⃣ Bake the Cornbread:
  1. Immediately pour the batter into the skillet.
  2. Bake at 425°F (218°C) for 20-25 minutes, or until golden brown.
5️⃣ Cool & Serve:
  1. Let the cornbread rest for 5 minutes before slicing.
  2. Serve with butter, honey, or alongside chili and BBQ!

Notes

  • Can be made ahead of time and frozen for up to 3 months.
  • Works with bacon grease or lard instead of beef tallow.
  • Add-ins: cheese, jalapeños, or bacon for extra flavor.