Johnnie's Cornbread

Total Time
35mins
Prep 5 mins
Cook 30 mins

This is my Kentucky mother-in-law's recipe. Instead of a round cake pan you can use a cast-iron skillet. I use a cast-iron cornbread skillet with 8 sections. BEST cornbread I ever ate!!!

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees, or 425 if using glass pan. Grease & flour a round cake pan.
  2. Mix ingredients well. Pour batter into pan and bake for 25 to 30 minutes.
  3. Cut into 8 wedges.

Reviews

(4)
Most Helpful

Simple and delicious! I used buttermilk as that's all I had available last night. I also baked this in my 10-in cast iron skillet. Served with scrambled eggs and sliced tomatoes. Thank you for sharing Rhonda! Great recipe!

kittycatmom August 07, 2009

We are used to the sweet cornbread but this was a nice change. Very easy to make, took no time at all. So pretty too, rose nicely and browned perfectly. I served this with MarlaM's Recipe #203964 and every bite of chili had to have some cornbread. Thank you for posting!

lauralie41 February 10, 2008

Excellent cornbread. So easy to put together. I added about 3 tablespoons of bacon grease to my 10 inch cast iron skillet and placed it in the oven while it preheated. Had to add a little extra milk to the mixture to get it to spread but other than that didn't change a thing. Truly an excellent cornbread. Liked that no extra sugar was added. Served this with a slice of tomato and red onion for a light dinner tonight. Thanks

~Nimz~ April 29, 2007

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