Southern Cornbread and Yankee Cornbread

Shelia Senghas Recipe

By Shelia Senghas earthbaker

Cook Time:

I had to smile when I saw this recipe in my grandma’s recipe files. It is hand written on a now yellowed piece of paper with tattered edges in my grandmothers own handwriting. I never saw my grandmother read from a recipe when she cooked or baked anything. She had successfully owned and cooked in 3 eateries during her life, the Bus Station Café in San Bernardino California during the mid and late 30’s and The Coffee Café in Tulsa Oklahoma during the late 40’s and early 50’s. She also had a lunch counter in Las Vegas Nevada in the 60’s. I have written the recipe just as she wrote it.


grandma put a lot of love in all her recipes, both, southern and northern

Directions Step-By-Step


2 eggs
2cups buttermilk
1 tsp. baking soda
2 cups white cornmeal
1 tsp. salt

Preheat oven to 450 degrees.
Generously grease iron skillet with 3 tablespoons lard and heat in oven while mixing batter.

Beat eggs and add buttermilk
In another bowl, stir cornmeal, baking soda, and salt.

Add egg mixture all at once and beat with rotary beater until smooth. Pour hot lard into batter and mix.

Pour mixture into heated iron skillet and bake in hot oven 20 to 25 minutes or just until set. Slice pieces and serve hot with fresh butter. Makes 9 servings.

Note: Some southern women add 1 tsp. sugar to the dry ingredients.

1 c. sifted flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
2 eggs
1 c. milk
1/4 c. soft lard

Sift together in bowl, flour, sugar, baking powder and salt. Stir in cornmeal.

In a small bowl beat eggs with fork, add milk, and lard. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more.

Pour into well greased 9 inch square pan. Bake in hot oven, 425 degrees, for 20 to 25 minutes, or until done. Cut into squares and serve with butter.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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Rose Selvar potrose
Sep 7, 2012
I came here because of the discussion on the other Southern Cornbread recipe on JAP by Natalie Loop. Cin Strawser put the link to this recipe on that thread and I wanted to check it out to see what the difference is between Southern Cornbread and Yankee Cornbread. 9/07/12
Judy Stephenson Judes8
Sep 1, 2012
Shelia, THANKS so much for the dinner roll recipe. I use to make homemade dinner rolls years ago but somehow had lost the recipe.
I did a quick look at your recipes and can't wait to check them all out. I just love the fact that they are old family recipes.
Take care and have a wonderful week end :)
Shelia Senghas earthbaker
Aug 30, 2012
Judy, I hope you enjoy the cornbread. I am including the recipe for the Dinner Rolls. If you want to view my recipe's in the future you can click on the recipe icon by my name and it will take you to all my recipe's. Dinner Rolls
Judy Stephenson Judes8
Aug 30, 2012
Wow, I have been looking for a great cornbread recipe for YEARS and it looks like I have finally found it :)
Thanks so much for sharing, I would also love to have the dinner roll recipe you had mentioned as well, how would I find it. I am new to this site.
Shelia Senghas earthbaker
Feb 15, 2012
I guess back in the day it was more of a "plain Jane," cooking for some things though Southern cooks could create some delicious concoctions. My momma loves sugar cooked in her cornbread and that is the way she taught me to make it as well. She likes to eat it from a glass, covered with cold milk, and I have picked up that habit as well.