The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Highlands Cornbread



3 tablespoons bacon fat

4 tablespoons melted butter

1 ½ cups stone ground yellow cornmeal (Anson Mills is a great source for high quality cornmeal)

½ cup unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon freshly ground black pepper (not too fine)

1 egg, local organic if possible

½ cup milk

2 ½ cups whole buttermilk

Optional Add-ins

chopped jalapeño

cooked corn kernels

chopped scallions

crisp bits of bacon


  1. Preheat oven to 450 degrees—Coat the inside of a heavy black muffin tin or a 10-inch cast iron skillet with some of the bacon fat and butter and heat the pan in the oven for about 5-10 minutes.
  2. Meanwhile, sift dry ingredients.
  3. In a separate small bowl, beat the egg and add the milks.
  4. Pour egg mixture into dry ingredients and stir until just combined.
  5. Remove tin from oven when very hot and pour any excess fat into the cornmeal mixture, along with the remaining butter and bacon fat. Stir until combined and pour into tin or skillet.
  6. Bake for 20 minutes or until golden and firm to the touch. Turn onto wire rack to cool.
Print Recipe