Southern Cornbread, Millie's

Millie Johnson


We love a good skillet of old fashioned, Southern cornbread. This cornbread is sweet and moist, and not at all dry. It is delicious with just a pat of fresh butter and darn right fantastic in a bowl of beans ! Your family is sure to love this recipe.

★★★★★ 2 votes
10 Min
20 Min


1 c
cornmeal mix
1/2 c
self rising flour
1/4 c
pure cane sugar
1/2 c
cultured buttermilk
1/4 c
2 large
eggs (beaten)
2 Tbsp
bacon grease
*** substitute for self-rising flour, for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt


1In an 8 inch skillet add 2 tbsp. bacon grease. Use a paper towel or brush to coat the sides of skillet. Put it into oven and turn on to 350 degrees. Pre-heat for 10 minutes. ( You can cheat and put skillet on top of stove and heat till hot, but not smoking.) Heating the skillet forms a nice crust.
2In a medium bowl combine cornmeal mix, flour and sugar. Mix it up. Now add buttermilk, beaten eggs and oil and stir to mix well.
3Pour into hot skillet. Put into oven and bake 18-20 minutes @ 350 degrees. Do not over-bake as that will make it dry ! Remove from oven and slice into 6 even pieces.
4Serve with a pat of fresh salted butter, if desired. Enjoy !

About Southern Cornbread, Millie's

Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy