Southern Cornbread - Connie's style

Connie Ottman


This recipe has been around for decades. I don't know if it's been handed down through the years by other cooks, but mom passed it down to me.
The recipe can be tweeked to your liking. Maybe a different kind of honey, omit the sugar and/or add canned corn.
So much better than the "boxed" kind! Enjoy!


★★★★★ 1 vote

15 Min
25 Min


  • 2 Tbsp
  • 1 c
    white corn meal
  • 1 c
    flour-all purpose
  • 1/8 tsp
    black pepper
  • 1/4 c
  • 1/2 tsp
    kosher salt
  • 1 Tbsp
    baking powder - fresh
  • 2
    large eggs-at room temperature and slightly beatened together
  • 1/4 c
    wildflower honey
  • 1/4 c
    vegetable oil
  • 1 c
  • 1 can(s)
    creamed corn (optional)

How to Make Southern Cornbread - Connie's style


  1. Preheat oven to 400 degrees.
  2. Butter 9 inch square pan.
  3. Combine flour and cornmeal. Stir well with a fork.
  4. Stir in sugar, baking powder, salt and pepper into flour/sugar mixture.
  5. In a separate bowl, whisk together oil, milk, eggs, and honey.
  6. Gradually pour the wet ingredients into the dry ingredients. You don't want to overmix it. Stir until ingredients are moistened.
  7. Stir in any other ingredients you might want to add (i.e. corn, red pepper flacks, etc.).
  8. Pour batter into the prepared pan.
  9. Bake 23-28 minutes. It will be lightly browned and tooth pick will come out clean.

Printable Recipe Card

About Southern Cornbread - Connie's style

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy

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