I Made Dolly Parton’s Easy Cornbread, and It Was Delicious

“Dolly’s Dixie Fixin’s: Love, Laughter, and Lots of Good Food” was released in 2016. It features 125 recipes, including dishes that Parton loves whipping up on tour or at home. As true Dolly Parton fans know, the cookbook is no longer readily available. If you want a copy on Amazon, you’ll have to fork over more than $150. 

Still, Parton’s cornbread recipe has popped up on various websites, and the official Dollywood Facebook page also shared it in 2014. Parton wrote in her cookbook that when it comes to cornbread, she loves to keep things simple. 

“Coarse cornmeal, buttermilk, bacon drippings, and salt and pepper. Mixed together and baked in a slick black skillet. Served hot. Now that’s my idea of real cornbread,” she wrote. “There’s nothin’ you can’t eat with a warm wedge of cornbread alongside it. That’s why I always take two pieces and slather them with butter while they’re still warm.” 

I’m not much of a baker, but Parton’s recipe sounded foolproof — even for me. There were still some challenges along the way, but the finished product was worth it. 

When I first found Parton’s recipe online, I didn’t think I needed to double-check the ingredients. So when I saw it called for two cups of cornmeal, I just bought the same box I had used to make Ina Garten’s (very delicious) brown-butter skillet cornbread for Friendsgiving. 

When I first tasted the cornbread, I couldn’t figure out what went wrong. It tasted pretty terrible, and I just knew there was no way I had done Parton’s recipe justice. 

Thankfully, after a little more research, I stumbled on the original page from Parton’s cookbook and found her actual ingredient list. Parton specified that her recipe requires self-rising cornmeal, and she recommended using Martha White cornmeal “because I like the texture.” In retrospect, it seems obvious that the recipe would require self-rising cornmeal since Parton doesn’t add any baking powder or eggs to her batter. But alas, this baking novice didn’t catch it. 

The great thing about cooking, though, is you can always try again. So I found some Martha White cornmeal and went back to the kitchen.

To make Parton’s cornbread, which has eight servings, you’ll need: 

• 2 cups of self-rising cornmeal (she recommends Martha White or White Lily) 
• 1-1 ½ cups of buttermilk 
• 2 teaspoons of bacon drippings, plus extra for the skillet 
• 1 teaspoon of salt

Instead of cooking full bacon strips, I cut the bacon into small pieces and spread them out in my 9-inch skillet so they would render evenly. 

I cooked my bacon over medium-low heat until it turned crispy and I could see plenty of drippings at the bottom of the pan. Then, I removed the pieces, letting them rest on a plate lined with a paper towel. Parton said the skillet should be covered with extra bacon drippings, so I didn’t wipe it clean after I finished cooking. 

You could easily whip up Parton’s recipe after you’ve made breakfast, or save the bacon to eat alongside her cornbread. Either way, it’s a win-win.

First, I added two cups of the self-rising cornmeal to a large bowl. 

The first recipe I found online actually called for two tablespoons of bacon drippings instead of two teaspoons. I didn’t realize Parton’s recipe was different before I made the cornbread again, so I accidentally added extra. 

The flavor still came out great, so feel free to add more bacon drippings if you wish.

Parton recommends gradually adding the buttermilk while stirring everything with a wooden spoon. You’ll know the batter is ready when it’s thick but smooth. 

Barely 10 minutes of prep had passed, and my cornbread was ready to go into the oven.

I threw my skillet into the oven at 425 degrees Fahrenheit and let it cook for 25 minutes. Parton says you’ll know the cornbread is ready if it springs back when you tap it. 

I sighed with relief when I opened the oven. The cornbread had a lovely golden hue and looked promisingly fluffy — a far cry from the weird, acid-yellow bread I had made in my first attempt. 

Parton said her cornbread should be served “HOT!” so we dug right in after I took it out of the oven. And the difference between my two attempts was like night and day.

The texture was perfectly pillowy, and the bacon drippings added an extra touch of savory richness. I paired some of Parton’s delicious cornbread with a peach jam we had on hand, and the sweet and savory combination blew me away. I made the cornbread for breakfast while spending a week with my parents, and they were both huge fans. 

Just make sure you enjoy the cornbread fresh from the skillet. I tried some leftovers the next day and found it dried up very quickly. 

The best part about Parton’s cornbread is that it’s ridiculously easy and quick. You can prep and bake it in about 30 minutes, and this cornbread would go well with everything. I’d love to pair it with a hearty dinner or experiment with some hot honey and different jams for breakfast. 

Either way, I know Parton’s cornbread definitely won’t disappoint.