Total Time
30mins
Prep 10 mins
Cook 20 mins

This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven!

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
  3. Mix soda, baking powder, salt and sugar with cornmeal.
  4. Add buttermilk, eggs, and melted butter and mix well.
  5. Pour into the hot skillet and bake until golden brown, about 20 minutes.
Most Helpful

I'm sure this is awesome cornbread,The reason I'm not reviewing it is I "assumed" by using self-rising cornmeal,I didnt need the baking powder or baking soda,I was wrong.Next time I will use the soda & powder.

5 5

The BEST cornbread I've ever had in my life! I actually used regular yellow cornmeal and thought it was just fine. Thank you, Patty Mae, for the new family favorite at my house.

4 5

This was really good. I am always looking for a cornbread recipe without flour. I followed the recipe, (with the exception of the butter), and it was VERY thin. So much so that I added a half cup more cornmeal. I am not sure I needed to, or if it would have turned out fine, I just panicked! Even without the butter, it turned out VERY moist and very tasty! Oh, I also subbed Splenda for the sugar! I will definately make this again. Thanks!