Me & Ma's Southern Style Scratch Cornbread

Recipe by Browntrees
READY IN: 35mins
SERVES: 8-10




  • Preheat oven to 450°F.
  • In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
  • Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
  • Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
  • Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
  • Keep skillet on high heat and let the mixture sit for about 30 seconds.
  • Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
  • Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.