Classic Southern Cornbread is the iconic bread of the South that has graced tables for generations.
GRANNY'S SOUTHERN CORNBREAD
My Mother's recipe is simple and straightforward. It is cooked in an iron skillet using three must ingredients: bacon drippings, buttermilk, and yellow cornmeal.
About cornbread, I don’t want to expound on this too much for fear of stepping on some people's toes.
The people in the North like cornbread, made with sugar, half cornmeal, and half flour. But the people in the South like their cornbread with cornmeal and a little flour, if any, and definitely no sugar.
Also, southern cornbread is traditionally made in an iron skillet, giving it the desired crispy crust I like so much.
I must say, my taste for cornbread has been swayed to somewhere in the middle because I actually like both recipes.
I go back and forth. Sometimes, I want the salty, tangy taste of my Mother's cornbread, and sometimes, I like the sweetness of the northern-style cornbread that my husband's Mother makes.
My Mother was a proper Southerner, making her cornbread with bacon drippings heated in a cast iron skillet.
One of the memories that come back to me when I make my mother's cornbread recipe is her and me sitting in the living room late at night, watching TV and eating cornbread in a glass of milk.
Does anyone still eat cornbread in a glass of milk anymore?
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SOUTHERN CORNBREAD
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Southern Cornbread and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU NEED TO MAKE SOUTHERN CORNBREAD
Cornmeal (yellow)
Flour
Baking powder
Soda
Salt
Egg slightly beaten
Buttermilk
Bacon drippings or vegetable oil
HOW TO MAKE SOUTHERN CORNBREAD
Preheat oven to 400 degrees.
Put the drippings or oil in a 9-cast iron or 10-inch cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside.
In a small bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and mix well. Take the cast iron skillet out of the oven and pour the batter into it.
Bake for 20-25 minutes or until light brown on the top.
Remove the cornbread from the oven, flip it over in the skillet, and continue baking for another 5 minutes.
WHERE YOU WILL SEE THIS RECIPE
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MORE RECIPES
Pinterest|Facebook|Instagram|RSS
Looking for more recipes? Use the search bar in the topright-handcorner or click onMy Recipe Boxin the top menu.MORE RECIPES
Kay Little @ Cooking with KKay Little
