Kay's Cornbread

Kay's  Cornbread Recipe

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Kay Skipper


I tried many simple corn bread recipes and just liked this one best. It's a great all around corn bread. When I do not have a dessert to offer my family, I cook this and not only do I place butter on the supper table but I also include pancake syrup (Mrs Buttersworth) and Alaga Syrup. After the supper meal, most reach for another slice of cornbread and his/her favorite syrup. Drizzled syrup atop cornbread is a little touch of heaven! If you haven't tried it, don't knock it!

I enjoy serving this dish with my Wild West Cowboy Stew.


★★★★★ 1 vote

5 Min
25 Min


  • 1 c
    self rising yellow corn meal
  • 1 Tbsp
    self rising flour
  • 1 Tbsp
    to 2 tablespoons of sugar, to taste
  • 1
    scant cup of buttermilk (approx 7/8ths cup)
  • 1
    egg, slightly beaten

How to Make Kay's Cornbread


  1. Add 1 1/2 Tablespoons of vegetable oil in an iron skillet and place in 425 degree oven for approx 5 to 7 minutes or until iron skillet is very hot.

    While the skillet is heating, mix the above ingredients together. (I prefer 1 1/2 TBSP of sugar in mine.)
  2. Pour in very hot skillet and place in 425 oven for approx 20 to 25 minutes. (When side of cornbread is golden brown and center is firm, it's done.)

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About Kay's Cornbread

Course/Dish: Other Breads
Other Tags: Quick & Easy, For Kids

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