This skillet cornbread follows the Southern approach associated with Dolly Parton: cornmeal mix, buttermilk, and bacon drippings cooked in a hot cast-iron skillet. The recipe has no added sugar and develops a crisp crust as the batter meets the heated fat.

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Recipe Information

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 8 wedges
Difficulty: Easy — Level 2 of 5
Cost: Budget — $
Region / Ethnic Origin: Southern United States, Appalachian tradition

Ingredients

• 2 cups self-rising buttermilk-enriched white cornmeal mix, preferably a coarse-textured Southern-style mix
• 1 1/2 cups whole buttermilk, well shaken
• 5 tablespoons bacon drippings or vegetable shortening, divided
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Heat the oven and skillet. Preheat the oven to 400°F. Place a well-seasoned 8-inch cast-iron skillet on the stovetop over medium heat.
2. Heat the fat. Add the bacon drippings or shortening to the skillet and heat until hot and shimmering, without allowing the fat to burn. Carefully tilt to coat the bottom and sides.
3. Mix the batter. In a large bowl, stir together the self-rising cornmeal mix, salt, and pepper. Pour in the buttermilk and stir just until evenly moistened. The batter should be thick but pourable; add a splash more buttermilk if necessary.
4. Combine and pour. Carefully pour most of the hot fat from the skillet into the batter, leaving enough behind to coat the skillet. Stir the fat into the batter, then immediately pour the batter into the hot skillet. It should sizzle around the edges.
5. Bake. Transfer the skillet to the oven and bake for approximately 20–25 minutes, until the top is golden, the center is set, and a toothpick inserted into the center comes out clean. Baking time varies with the skillet and cornmeal mix.
6. Serve. Rest in the skillet for about 5 minutes, then cut into 8 wedges. Serve warm.

Cook’s Notes

Choose the right cornmeal: Use self-rising cornmeal mix, not plain cornmeal. The mix already includes leavening; substituting plain cornmeal without adjustment will produce a denser result.

Watch the salt: Self-rising cornmeal mixes vary in sodium content. Reduce the added salt if your mix is already well seasoned.

Make the crust crisp: A properly preheated, well-seasoned cast-iron skillet helps develop the characteristic golden bottom crust.

For a larger skillet: A 9-inch skillet produces slightly thinner cornbread and may bake a few minutes faster.

Storage: Cool completely and wrap well. Refrigerate leftovers for up to 3–4 days or freeze for longer storage. Reheat gently to restore the texture.

Serving Suggestions

Dolly Parton’s Chicken and Dumplings: Serve a warm wedge alongside a comforting bowl of chicken and homemade dumplings.

Dolly Parton’s Coleslaw: Add a cool, crisp side to round out a Southern supper.

Beverage Suggestions

Instant Pot Iced Tea: A refreshing accompaniment to skillet cornbread and other savory Southern favorites.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.