Real Southern Cornbread

Real Southern Cornbread

"This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!"
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Ingredients

1 h servings 369 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a large bowl mix together the corn meal, flour, salt, and baking powder.
  2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
  3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
  4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
  5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Reviews

115
  1. 132 Ratings

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Most helpful positive review

I live in Mississippi and know how true southern cooks make cornbread. Nobody I know uses plain cornmeal and all-purpose flour when SELF-RISING Cornmeal MIX is on the shelf ready for the skillet...

Most helpful critical review

This makes ok cornbread but it's not a traditional Southern recipe which never uses flour. Additionally, Southern cornbread uses bacon grease (or vegetable oil) and not butter. Also, if you use ...

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I live in Mississippi and know how true southern cooks make cornbread. Nobody I know uses plain cornmeal and all-purpose flour when SELF-RISING Cornmeal MIX is on the shelf ready for the skillet...

If you're looking for a really good cornbread recipe, don't overlook this one. Half the recipe bakes beautifully in a 10" skillet. I confess I did add 2 tablespoons of sugar to half the recipe...

This makes ok cornbread but it's not a traditional Southern recipe which never uses flour. Additionally, Southern cornbread uses bacon grease (or vegetable oil) and not butter. Also, if you use ...

Growing up a true Southern Belle, this is the first thing my mother taught me to make. As most southern cooks know, a well seasoned cast iron skillet is a requirement, and bacon grease is a must...

This cornbread has a very good texture. Not too grainy and most of all does not taste like cake. Rises well and looks good.

I never thought I would find a recipe for southern cornbread anywhere on-line. Everyone always adds sugar, and being southern we just don't do sweet cornbread too well. It is fantastic. Just a...

A very good, old fashioned cornbread. Easy to cut in half for smaller batch.

Are you my Southern Grandma is disguise? I have been searching (without success) for years since losing my dear grandma for a recipe for her delicious cornbread. Thanks to you I got it! Calif...

Wow that's a LOT of butter. Cooking time took less than indicated, and it is more like cake than bread. Light and airy, but way too buttery.

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