All southern kitchens need a great cornbread recipe. You can’t have a Sunday dinner, potluck or even make chicken & dressing without a big pone of cornbread. No matter if you’re having a bowl of chili, or maybe white beans and turnip greens or just want it in a big glass of milk – this recipe is perfect for any way you eat it. This was the very first thing I ever learned to cook, as it was the “starter” recipe my mama let me do in the kitchen to help her when I was a little girl. It’s an easy quick bread recipe that works for any great meal.
Classic Southern Cornbread Recipe
Ingredients:
- 1 1/2 cups of self-rising corn meal mix (I grew up on Martha White)
- 1/2 cup of self-rising flour (again, Martha White)
- 1/4 cup melted vegetable shortening (Crisco)
- 2 large whole eggs
- 1 1/2 cups buttermilk
Directions:
Heat up oven to 400 degrees with a cast iron skillet inside. Put the shortening into the skillet and let it melt.
In a large mixing bowl,add in the corn meal mix, flour, eggs & buttermilk. Whisk together until combined well.
Take the pan of shortening out of the oven, and carefully pour the melted liquid into the cornbread mix. Stir to blend together. Pour the mixture into the cast iron skillet, then bake at 400 degrees for 30 minutes. You’ll know it’s ready when it browns well on top and starts to pull away a bit from the sides of the pan.
Besides the normal way to eat cornbread with savory meals, I also love to have it slathered in butter with a light drizzle of honey on top. It may be not truly southern, but I’m ok with that! It’s gastronomical heaven, no matter how you slice it.
Classic southern cornbread recipe
CourseSide Dish
CuisineAmerican
Keywordclassic cornbread, southern cornbread
Servings 12
Ingredients
- 1 1/2cupsof self-rising corn meal mixI grew up on Martha White
- 1/2cupof self-rising flouragain, Martha White
- 1/4cupmelted vegetable shorteningCrisco
- 2large whole eggs
- 1 1/2cupsbuttermilk
Instructions
Heat up oven to 400 degrees with a cast iron skillet inside. Put the shortening into the skillet and let it melt.
In a large mixing bowl, add in the corn meal mix, flour, eggs & buttermilk. Whisk together until combined well.
Take the pan of shortening out of the oven, and carefully pour the melted liquid into the cornbread mix. Stir to blend together.
Pour the mixture into the cast iron skillet, then bake at 400 degrees for 30 minutes.
You’ll know it’s ready when it browns well on top and starts to pull away a bit from the sides of the pan.
About Gina Luker
Gina Luker is a writer, photographer and lover of all things quirky. She's usually found with a drill in one hand and a co*cktail in the other while blogging along the way. She's addicted to coffee, polka dots, rock stars, Instagram, and everything aqua.
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Comments
Melissa saysThanks for the memories on the cornbread. I have a square skillet that my Granny gave me when I first got married. She had it when she got married. I am now 67 so that skillet is still a workin. I make my cornbread gluten free and no one can tell the difference. Always a good standby.
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- Gina Luker says
Wow, Melissa, that is so awesome, I bet it is well seasoned 🙂
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- Paula Holbrook says
I appreciate your great recipes; but would like to be able to print them.
ThanksReply
- Gina Luker says
Thanks Paula, you would need to copy and paste it to someplace that will let you print it 🙂
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- Norma Rolader says
Sounds yummy and like my mothers but she has never put flour in …. but I think I will have to try
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- D says
Hallelujah! NO sugar added! Being from the South, I have such a hard time with those who add sweetener to a corn bread recipe. Can never order corn bread at an eating establishment because I get “corn cake” instead! I always ask “Do you have corn bread or corn cake?” I usually get a blank stare because these poor souls don’t know any better!
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- Gina Luker says
I am with you D 🙂
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