Cornbread Southern Style ala Nita

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READY IN: 55mins
Recipe by Nita Holleman

This recipe makes delicious, moist cornbread. Easy to prepare. Will not embarass you, but bring raves at mealtime.

Ingredients Nutrition

  • 473.18 ml self-rising white cornmeal mix (White Lily Buttermilk White Cornbread Mix recommended or Martha White Hot Rize)
  • 4.92 ml table salt
  • 14.79-29.58 ml granulated sugar
  • 118.29 ml very hot water
  • 295.73 ml buttermilk (or milk)
  • 1 large fresh egg, beaten lightly
  • 59.14 ml melted butter or 59.14 ml bacon drippings or 59.14 ml oil (or mixture)
  • 0.59 ml baking soda (Mix in well just before placing mixture in pan and in hot oven)


  1. Preheat Oven to 375 Degrees F.
  2. If you have a large seasoned black iron skillet, add 3 tablespoons oil to it and place it in the oven while it heats.
  3. Otherwise, place oil in a baking pan to heat.
  4. In a medium bowl, combine meal, salt, sugar.
  5. Add HOT water, stir in and let sit about 5 minutes.
  6. Add lightly beaten egg.
  7. Stir in to combine.
  8. Add buttermilk or milk and mix well.
  9. Add melted butter, bacon drippings or oil.
  10. Mix well.
  11. Remove baking pan from oven with hot pads.
  12. Stir in the 1/8 teaspoon baking soda into cornbread mixture.
  13. Pour mixture into hot oiled pan.
  14. Place in preheated oven and bake at 375 Degrees F.
  15. for about 40 minutes, or until golden brown.
  16. A clean toothpick stuck in the center should come out clean.
  18. ENJOY!

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