Southern Cornbread

Lois Adams


My grandmother use to make the best cornbread. She used the fresh ingredients that came from her farm. Fresh eggs and fresh buttermilk that she churned herself.
Fresh butter that she made herself. I have tried to copy her recipe and have come close but hers was always better.


☆☆☆☆☆ 0 votes

8 to 10
10 Min
30 Min


  • 1 & 1/2 c
    yellow corn meal
  • 1/2 c
    all purpose flour
  • 3 Tbsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 1
  • 3 Tbsp
    oil or bacon drippings
  • 1 & 3/4 c

How to Make Southern Cornbread


  1. Preheat oven to 400 degrees. Put about 2 tablespoons of oil or bacon drippings in a 10 inch heavy skillet. ( I prefer bacon drippings for a very crisp crust.) Cask iron will do nicely. Heat the skillet until hot but not smoking.
  2. Sift together cornmeal, flour, baking powder, salt, and baking soda
    Add egg, oil of your choice and buttermilk and stir till mixed.
  3. Pour into a preheated skillet and bake for 25 to 30 minutes. Check the middle of the cornbread with finger. If it is done it will not leave a dent.

Printable Recipe Card

About Southern Cornbread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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