Connie's Rustic Southern Cornbread

Connie Ottman


This cornbread is so easy to make and is delicious with pinto beans or just butter. Leftovers taste wonderful in a cornbread salad. The recipe has been around my family for as long as I can remember. Mom was a true Southern cook. I like to use white, mill ground cornmeal. This recipe was tweeked to cut the sugar content. If you wish, add a can of drained corn. Enjoy!

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★★★★★ 3 votes
10 Min
30 Min


2 stick
cultured butter
1/3 c
1/3 c
white sugar
1 c
white, ground cornmeal
1 c
all purpose flour
1 c
light buttermilk
1/2 tsp
baking soda
1/2 tsp


1Grease an 8 inch square baking pan.

2Melt butter in the microwave.

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3Mix cooled butter and sugar together.

4Add eggs. Mix very well.

5In a separate bowl, add baking soda to the buttermilk and mix well.

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6In a larger bowl, mix cornmeal, flour and salt. Mix well.

7Add the buttermilk mixture to the cornmeal mixture.

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8Beat until blended. It will have a few lumps in it.

9Pour batter into greased baking pan.

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10Bake at 375 degrees for 30-35 minutes. Watch carefully as oven temperatures vary. To check for doneness, poke the cake with a tooth pick; the toothpick should come out clean.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #buttermilk, #cornmeal