Southern Cornbread

If you are unfamiliar with cornbread, give this a try; If you have had cornbread in the past and not enjoyed it, give cornbread one more chance! There are dry, super moist, buttermilk, and sweet versions of cornbread. This particular recipe is a perfect balance of all flavors.

As a kid I absolutely loved when my mother made cornbread with the Jiffy mix. When I started making it for myself I thought I would adjust the recipe more to my liking, and soon gave up on altering the box and started making it myself. This is the amazing recipe I have used the last five years:

English: Cornbread in a cast iron skillet.

Cornbread in a cast iron skillet. (Photo credit: Wikipedia)


1 cup flour

1 cup yellow cornmeal

1 tsp salt

4 tsp baking powder

1/4 cup sugar

1/2 cup softened butter

2 eggs

1 cup milk


1. Combine dry ingredients and cut the butter into it. (this is not a pastry so just make it small)

2. Add eggs and milk

3. Let sit for 5 mins.

Bake at 425 degrees for 20-25 mins in a skillet, about 35 mins if you double the recipe, and only 15 mins in a muffin tin (makes 12 muffins). *There is no need to oil the pan if you are using a well loved skillet, otherwise, it would not hurt to add a little melted butter (or bacon grease) to the pan.





One thought on “Southern Cornbread

  1. Pingback: South of Southern Cornbread | What's On the Stove?

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