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I expected this cornbread to turn out more loaf bread like in slicing texture but it was more cornbread crumbly texture. Maybe I added a little too much flour. It's still tasty but less sweet than what I'm used to making. But slather a little bit of butter and a spoonfull my tomato jam on a

This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will

Directions 1. Preheat the oven to 350 degrees (F) 2. Sift the flour, cornmeal, baking soda, and salt into a mixing bowl. Beat the eggs until foamy and stir them into the dry mixture. Stir in the buttermilk and one cup of the whole milk. 3. Heat the butter in a 9 x 2 inch black (cast iron) skillet,

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Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

For the corn, I saute one ear with a very little butter, salt and pepper to taste. I always cook the corn first so it has time to cool. Preheat oven to 425°. After the temperature reaches 425°, place a small iron skillet (about 8") with 1 Tablespoon of Crisco shortening in the oven
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Southern Cornbread Recipes