Pioneer Woman Cornbread

READY IN: 30mins
Recipe by Sheila the Great

cornbread for your beans of your thanksgiving stuffing. A staple for your recipe files

Top Review by jomom75

Being Canadian Cornbread isn't popular up here like it is in parts of the US, but I have been searching for a long time for a Cornbread recipe that we actually like. In my searches I have found that there is one group who considers themselves "true Southerners" who say real Cornbread never has sugar in it, but there is another group who also consider themselves "true Southerners" who say they have never and would never eat Cornbread without sugar in it. So it seems it's all about personal taste. Well, our personal taste is that it HAS to have sugar, otherwise it just tastes dry, something about adding sugar makes it taste nice and moist.

I have made this recipe both without sugar as it is stated, and I've made it with sugar added. Without sugar it is absolutely perfect for adding to my Sausage Stuffing, it just makes the stuffing amazing! On its own as just a piece of Cornbread with some sugar added we absolutely LOVE it! I add about 1/3 cup of sugar, about half of it I mix right into the recipe, the other half I sprinkle on top just before putting it in the oven. My husband and kids love it so much that hubby bugs me to make it constantly!

It is so quick and easy to make and whether you like it sweet or not, this is one amazing Cornbread recipe, and I have tried many! I just wish I had more skillets to make them in because I have to make a few of these for Christmas, and I have a feeling some are going to disappear before we make it to Christmas dinner!

Ingredients Nutrition


  1. Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

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