Southern Cornbread Recipe Beef Tallow: Ultimate Flavor
Hungry for down-home vibes This southern cornbread recipe beef tallow yields a moist interior, crispy crust, and no-fuss prep—taste tradition, now Try it!
Equipment
- Cast-Iron Skillet – Essential for a crispy, golden crust.
- Mixing Bowls – One for dry and one for wet ingredients.
- Whisk – For evenly mixing the batter.
- Measuring Cups & Spoons – For accurate ingredient portions.
- Oven Mitts – To handle the hot skillet safely.
- Toothpick or Cake Tester – To check doneness.
- Cooling Rack – Optional, for letting cornbread cool before slicing.
Ingredients
Dry Ingredients:
- 2 cups yellow cornmeal stone-ground preferred
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 ½ cups buttermilk
- 2 large eggs
- ¼ cup beef tallow melted (plus extra for greasing)
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 425°F (220°C).
- Place a cast-iron skillet in the oven with 1 tablespoon of beef tallow to heat.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
- In another bowl, whisk buttermilk, eggs, and melted beef tallow.
Step 4: Combine & Pour
- Gently mix wet ingredients into dry ingredients until just combined.
- Carefully remove the hot skillet from the oven and pour in the batter.
- The edges should sizzle—this creates a crispy crust.
Step 5: Bake & Serve
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then slice and serve warm.
Video
Notes
Nutrition Facts (Per Serving, Approximate)
- Calories: ~275 kcal
- Protein: ~7g
- Carbohydrates: ~35g
- Fiber: ~3g
- Sugar: ~1g
- Fat: ~12g
- Saturated Fat: ~4g
- Sodium: ~450mg
- Potassium: ~150mg