Old Fashioned Southern Cornbread

"This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal."
 
Old Fashioned Southern Cornbread created by Lalaloula
Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
  • Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
  • Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
  • Mix in egg and then baking powder; beat briskly.
  • Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).
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  1. Denny C.
    I made this just as written but only had a 9” pan so it didn’t rise much, in fact it looked like a large flat cookie! This was one of the worst recipes I’ve tried for cornbread. I’ve tried so many and have not succeeded in making cornbread at all. I don’t own a black iron pan and although I grew up having one in the family, I can’t fathom using a pan that isn’t supposed to be washed out. The cornbread was severely lacking in taste. The best I’ve tasted is Marie Callendars out of California but I’m in Florida now. So, my search continues for the best tasting CB.
     
  2. JustMyOpinion W.
    It was editable but could be better. Going to try a bit more sugar next time, neither my husband or I could put our finger on just what was missing. At times we thought it was too dry but then decided that wasn't quite right either. I cooked it in a cast iron skillet, preheated it but the pan got too hot and the bottom was a bit to brown for me.
     
    • Review photo by JustMyOpinion W.
  3. J.d. R.
    If you use self-rising cornmeal, do you still need the baking powder?
     
  4. Linda M.
    Good except I never add sugar. I don’t like sweet cornbread.
     
  5. Mark Overgaard
    I made this recipe tonight. I doubled the recipe and used stone ground yellow cornmeal. I used two old Griswold cast iron muffin pans. I will make this again it was good.
     
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