Craig Claiborne's Southern Cornbread

Craig Claiborne's Southern Cornbread created by Marg CaymanDesigns

I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy!

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees F.
  • Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
  • Beat the eggs until foamy and stir them into the dry mixture.
  • Stir in the buttermilk and 1 cup whole milk.
  • Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
  • Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
  • Place the dish in the oven and bake 50 minutes, or until set and baked through.
  • Slice into wedges.
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RECIPE MADE WITH LOVE BY

@Mirj2338
Contributor
@Mirj2338
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"I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy!"
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  1. sugarpea
    I had the same result as Marg@Cayman Designs and I used an iron skillet. Not only did the bottom of the cornbread never crisp up, the bottom 1/4" remained soggy after over an hour of baking. While I didn't really care for it, Dh did.
    Reply
  2. Marg CaymanDesigns
    Craig Claiborne's Southern Cornbread Created by Marg CaymanDesigns
    Reply
  3. Marg CaymanDesigns
    I baked it for 50 minutes but it wasn't enough. When I cut it, after it had cooled, the bottom 1/4 inch was like custard. I had put the butter in the pan like is called for but now I'm not sure if maybe that should only be done for a cast-iron skillet. Next time I'll try to lift the bread up from the pan to make sure it is cooked all the way through.
    Reply
  4. truebrit
    Craig Claiborne's Southern Cornbread Created by truebrit
    Reply
  5. truebrit
    I used an 8" square pan, and the cornbread turned out great! It was tasty, and moister than most of the cornbread recipes I've tried. I wouldn't change a thing, Mirj! Thanks!
    Reply
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