Southern Cornbread

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 8
  • About This Recipe

    “This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick – it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter – it’s a slice of heaven!”

    Ingredients

  • 3eggs, beaten
  • 2cupsbuttermilk
  • 2cupswhite cornmeal( stoneground if you can get it)
  • 1/2 teaspoonbaking soda
  • 2teaspoonsbaking powder
  • 1/4 cupbutter, melted
  • 1/2 teaspoonsalt
  • 1teaspoonsugar
  • Directions

  • Preheat the oven to 375°F.
  • Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
  • Mix soda, baking powder, salt and sugar with cornmeal.
  • Add buttermilk, eggs, and melted butter and mix well.
  • Pour into the hot skillet and bake until golden brown, about 20 minutes.
  • Reviews

  • “This was really good.I am always looking for a cornbread recipe without flour.I followed the recipe, (with the exception of the butter), and it was VERY thin.So much so that I added a half cup more cornmeal.I am not sure I needed to, or if it would have turned out fine, I just panicked!Even without the butter, it turned out VERY moist and very tasty!Oh, I also subbed Splenda for the sugar!I will definately make this again.Thanks!”

  • “I wanted a southern cornbread recipe because I had never made it and because I needed some to make a good southern stuffing.This made a perfect cornbread for stuffing, and when I tasted it I realized it was good enough to eat plain too (I grew up with sweet cornbread, so for me this is a departure).It is moist, savory and tastes a lot like corn. It is perfect to eat with butter, or with a ladle of chili poured over it.It is a very high quality, easy cornbread recipe. Thank you for helping me expand my culinary pallet.”

  • “This was fantastic!It had just the right texture.Will be making this a lot I’m sure.Thanks for posting.”

  • “The BEST cornbread I’ve ever had in my life! I actually used regular yellow cornmeal and thought it was just fine. Thank you, Patty Mae, for the new family favorite at my house.”

  • “I’m sure this is awesome cornbread,The reason I’m not reviewing it is I “assumed” by using self-rising cornmeal,I didnt need the baking powder or baking soda,I was wrong.Next time I will use the soda & powder.”

  • “This is the best recipe for cornbread. My fiance found it one night when he had a huge craving for cornbread and spighetti. This made the whole house smell good. Also anything made in a cast iron skillet is also great. This is a wonderful keeper.”

  • “Very good cornbread! Not too sweet and very moist, yet crisp on the outside. Served it with pattikay in LA’s Cincinnati Chili. Thank you!”

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