Real Recipes From Real Home Cooks ®

connie's rustic southern cornbread

(3 ratings)
Recipe by
Connie Ottman
Orlando, FL

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!

(3 ratings)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For connie's rustic southern cornbread

  • 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
  • 2
  • 1/2 tsp
    baking soda
  • 1/2 tsp

How To Make connie's rustic southern cornbread

  • 1
    Grease an 8 inch square baking pan.
  • 2
    Melt butter in the microwave.
  • 3
    Mix cooled butter and sugar together.
  • 4
    Add eggs. Mix very well.
  • 5
    In a separate bowl, add baking soda to the buttermilk and mix well.
  • 6
    In a larger bowl, mix cornmeal, flour and salt. Mix well.
  • 7
    Add the buttermilk mixture to the cornmeal mixture.
  • 8
    Beat until blended. It will have a few lumps in it.
  • 9
    Pour batter into greased baking pan.
  • 10
    Bake 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.

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