Dolly Parton's 3-Ingredient Cornbread: A Deliciously Simple Recipe

Dolly Parton has shared countless secrets with her fans over the years, from her fashion philosophy to her musical legacy. Recently, her culinary expertise has taken center stage through a remarkably simple cornbread recipe that has captivated home cooks everywhere.

The country music legend's approach to this Southern staple proves that complexity isn't always necessary for exceptional flavor. With just three main ingredients and a preparation time of roughly 30 minutes, Parton's cornbread recipe demonstrates how minimalism can yield maximum satisfaction in the kitchen.

The cornbread recipe first appeared in Parton's inaugural cookbook, Dolly's Dixie Fixin's: Love, Laughter, and Lots of Good Food, which was released in 2016. The collection features 125 recipes representing dishes that the singer enjoys preparing both on tour and at home.

While the cookbook itself has become a collector's item—commanding prices exceeding $150 on platforms like Amazon—the cornbread recipe has maintained accessibility through various online channels. The official Dollywood Facebook page shared the recipe in 2014, and it has since circulated across numerous culinary websites.

Parton's philosophy regarding cornbread emphasizes simplicity and tradition. In her cookbook, she outlines her vision for authentic Southern cornbread:

"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."

The recipe's simplicity is deceptive, requiring careful attention to specific ingredients. The foundation rests on self-rising cornmeal, which provides the necessary leavening without additional baking powder or eggs.

Parton specifically recommends Martha White or White Lily cornmeal varieties, noting her preference for their texture. This recommendation proves crucial, as using regular cornmeal instead of self-rising can result in disappointing outcomes.

The complete ingredient list for eight servings includes:

• 2 cups of self-rising cornmeal (Martha White or White Lily recommended)
• 1-1½ cups of buttermilk
• 2 teaspoons of bacon drippings, plus additional for the skillet
• 1 teaspoon of salt

The bacon drippings serve a dual purpose: they flavor the batter and create a crispy, golden crust when the skillet is properly prepared. This traditional technique contributes significantly to the cornbread's savory depth.

The preparation begins with rendering bacon drippings in a 9-inch skillet. Rather than cooking full strips, cutting bacon into small pieces ensures even rendering and maximizes the collection of flavorful drippings. The skillet should remain uncleaned after removing the crispy bacon pieces, as the residual drippings create the ideal cooking surface.

The batter preparation follows a straightforward sequence. First, combine the self-rising cornmeal with salt and bacon drippings in a large bowl. Gradually add buttermilk while stirring with a wooden spoon until the mixture reaches a thick but smooth consistency.

The batter is then poured into the preheated skillet and baked at 425 degrees Fahrenheit for approximately 25 minutes. Doneness can be determined by gently tapping the surface; properly cooked cornbread will spring back when touched.

Parton emphasizes serving the cornbread immediately while hot. As she notes in her cookbook:

"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."

The finished cornbread exhibits a lovely golden hue with a fluffy, pillowy texture. The bacon drippings impart a subtle savory richness that complements the natural sweetness of the cornmeal.

Its versatility makes it suitable for various occasions. The cornbread pairs exceptionally well with:

• Traditional Southern meals featuring mashed potatoes and coleslaw
• Sweet accompaniments like peach jam or honey
• Hearty dinner entrees as a complementary side
• Breakfast served warm with butter

According to Parton, this cornbread holds special significance for her goddaughter, Miley Cyrus. The singer has shared that both she and Cyrus share a love for Southern cuisine, including cornbread prepared in various forms.

However, the cornbread is best enjoyed fresh from the oven. Leftovers tend to dry out quickly, losing the moist, tender quality that defines the freshly baked version.

Dolly Parton's cornbread recipe demonstrates that exceptional flavor doesn't require complex techniques or lengthy ingredient lists. The recipe's success lies in its adherence to traditional Southern cooking methods and high-quality, specific ingredients.

For home cooks seeking to recreate this dish, the critical elements are using self-rising cornmeal, properly preparing the skillet with bacon drippings, and serving the cornbread immediately after baking. The result is a versatile, comforting side dish that honors its Southern heritage while remaining accessible to cooks of all skill levels.