Angeline Cornbread
Yields: makes about 10 servings
  • 3 cups Bayou Cora cornmeal*
  • ½ cup whole wheat pastry flour*
  • 2 teaspoons flaky sea salt*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3½ cups whole buttermilk
  • 3 large eggs, lightly beaten
  • ¼ cup unsalted butter, melted
  • ¼ cup plus 2 tablespoons bacon drippings or lard, melted and divided
  • Garnish: salted butter
  1. Preheat oven to 450°. Place a 12-inch cast-iron skillet in oven for at least 10 minutes to preheat.
  2. In a large bowl, combine cornmeal, flour, salt, baking soda, and baking powder. In a medium bowl, whisk together buttermilk, eggs, melted butter, and ¼ cup melted drippings. Add buttermilk mixture to cornmeal mixture, stirring until just combined. (Do not overmix.)
  3. Remove skillet from oven, and place over high heat. Add remaining 2 tablespoons melted drippings to skillet. Carefully pour batter into skillet.
  4. Bake until a wooden pick inserted in center comes out clean and top is golden brown, about 30 minutes.
*Bayou Cora cornmeal and Louisiana whole wheat pastry flour can be purchased at Alex uses Cellar Salt, available at
Recipe by Louisiana Cookin at