Mama's Cornbread

Mama's Cornbread

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Aletha Flanagan


This is THE best recipe I have ever found for corn bread. Hands down!! And it is my mama's! I believe she got it from my great grandmother Sallie Henderson and she was an excellent cook as well.


★★★★★ 1 vote

10 Min
25 Min


  • 1 1/2 c
    martha white with hot rize cornmeal
  • 1/4 c
  • 1
  • 1 1/2 c
    buttermilk--neither my mother nor i actually measure anything so in this case, you just add some buttermilk until the batter is somewhat runny but not thin, still pretty thick and able to pour into your skillet.

How to Make Mama's Cornbread


  1. Combine meal and shortening and cut in and mash up real good with a fork.
  2. Add the egg.
  3. Pour in your buttermilk and stir good. Add buttermilk until the batter is runny enough to pour into your skillet, but you do not want it to get thin.
  4. Pour into a greased cast iron skillet and bake at 375-400 until golden brown (about 20-30 minutes)
  5. Let cool before trying to slice or flip out onto a plate.

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About Mama's Cornbread

Course/Dish: Other Breads

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