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    You are in: Home / Recipes / Aunt Bernice's Cornbread Recipe
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    Aunt Bernice's Cornbread

    Aunt Bernice's Cornbread. Photo by Kim D.

    1/1 Photo of Aunt Bernice's Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Kim D.'s Note:

    I received this recipe from my cousin Leslie when putting together our family cookbook. The recipe belonged to her grandmother, Bernice Peters Chastain (my grandpa's sister). She said that she originally used white cornmeal, but her family always thought it looked "anemic" so they used yellow cornmeal. I believe this is the perfect southern cornbread recipe! It's actually the only cornbread that my step-son will eat!

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Combine all ingredients except for 2 tablespoons of shortening; Mix well.
    3. 3
      In an iron skillet, place 2 tablespoons shortening.
    4. 4
      Place skillet in oven for a few minutes, until shortening is melted.
    5. 5
      Remove skillet from oven and pour cornbread batter on top of melted shortening.
    6. 6
      (Don't mix) Bake for 25 minutes, or until top is golden brown.
    7. 7
      ~NOTE~If you don’t have an iron skillet, you may use a 8-inch round cake pan, using the same directions.

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    Ratings & Reviews:

    • on January 14, 2004


      This is wonderfu! A true Southern cornbread recipe right down to the cast iron skillet. I did substitute bacon drippings for the shortning though, and let the fat get really hot before pouring in the cornbread so the bottom would come out crispy (the way we like it). The bread itself was light and oh so tasty, and not too crumbly. With some honey on the side......we were in heaven. Thanks Kim for sharing your Aunt's recipe.

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    • on January 24, 2008


      I used a little yogurt with the milk, lowfat milk, and butter instead of shortening. I liked the fact that there was a lot more cornmeal to normal flour. Came out nice and moist but dried out a little in the fridge.

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    • on June 24, 2006


      My compliments to Aunt Bernice. I used olive oil instead of shortening and added a couple of chopped chipotle chiles and a tsp of adobo sauce since I wanted the cornbread to perk up the rest of the meal a little.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Aunt Bernice's Cornbread

    Serving Size: 1 (70 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 152.2
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.2 g
    Cholesterol 27.6 mg
    Sodium 506.5 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 1.3 g
    Sugars 6.3 g
    Protein 3.8 g

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