Real Recipes From Real Home Cooks ®

golden sweet cornbread

(1 rating)
Recipe by
Linda Stevens
Longview, TX

I've always made cornbread the Martha White way until I found this recipe. My hubby prefers "unsweet" cornbread, but I like it this way, especially when making cornbread salad. No package here - purely homemade! They keys are bacon grease, buttermilk (not sweet milk), and a cast iron skillet! The Southern way!

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For golden sweet cornbread

  • 1 c
    yellow cornmeal
  • 1 c
    all purpose flour
  • 2/3 c
    granulated sugar
  • 1 tsp
  • 3 1/2 tsp
    baking powder
  • 1 lg
  • 1 c
  • 1/3 c
    canola oil

How To Make golden sweet cornbread

  • 1
    Pre-heat oven to 400 degrees. Melt 1 T. bacon grease in cast iron skillet on top of stove.
  • 2
    In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in the egg, buttermilk and vegetable oil until well combined. Pour batter into warm 9 inch cast iron skillet on low temp on stove top.
  • 3
    Watch for bubbles on cornbread (as you would when making pancakes). Once bubbles begin to rise to the top, slip into pre-heated oven and bake for 20-25 minutes, or until toothpick inserted into center comes out clean.
  • 4
    Let set on counter for 5 minutes, and then flip skillet over onto plate. Allow cornbread to fall onto plate on it's own. Don't force.
  • 5
    Makes 12 small wedges or 6 large. Serve warm with lots of butter!!

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