Southern Cornbread

READY IN: 30mins
Recipe by Patty Mae

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!

Top Review by DarksLight

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.

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.

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