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Wednesday, November 18, 2009

Southern Cornbread

Southern Cornbread Recipe - family recipe passed down for generations. THE BEST! Great with chili and soups. We also use it in our Southern Cornbread Dressing at the holidays.

It is finally feeling like Fall here in The Ham - I hope it stays this way! We decided to cook chili and cornbread for dinner last night. This cornbread recipe is the recipe that my Mom uses. I've eaten this my whole life. It is simple and really good. My Mom uses this cornbread in her dressing (best ever) for Thanksgiving and Christmas. I made the cornbread in a skillet, but you can make muffins if you prefer.

Southern Cornbread Recipe - family recipe passed down for generations. THE BEST! Great with chili and soups. We also use it in our Southern Cornbread Dressing at the holidays.

Southern Cornbread Recipe - family recipe passed down for generations. THE BEST! Great with chili and soups. We also use it in our Southern Cornbread Dressing at the holidays.


Southern Cornbread

  • 1 cup self-rising cornmeal
  • 1/2 cup flour
  • 1 egg
  • 1 1/4 - 1 1/2 cups buttermilk (approximately)
  • 1 Tbsp oil

Pour oil into 8-inch iron skillet. Place skillet in oven. Heat oven to 425 with skillet inside.

Combine remaining ingredients. Batter should be the consistency of waffle batter.

Once the oven is preheated, remove skillet and pour in the batter. Bake for 30 minutes or until golden brown.


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17 comments:

  1. ohmygosh, this sounds so good. I'll have to make chili and cornbread this weekend!

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  2. Really, is there anything better than southern corn bread made with buttermilk? I don't think so!

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  3. Missing an ingredient?!?! Baking soda or baking powder was terrible.

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    Replies
    1. I'm sure its self rising cornmeal and flour

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  4. Kimberly - I've never had an issue with it and I've made it for years.

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  5. I don't have a cast iron skillet. Do you think I could make it in an 8-inch or 9-inch glass pan?

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    Replies
    1. Do you have a metal pan? I've made muffins in a metal muffin pan before. I've never made it in a glass pan. I think the glass pan could shatter with the hot oil and cold batter.

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    2. I always make my cornbread in a glass pan!

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  6. Use self rising corn meal and flour.

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  7. never heard of self rising cornmeal. will have to check it out.

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    Replies
    1. I always use self rising flour and cornmeal!

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  8. great recipe. southern and I also use self rising flour and corn meal.

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  9. This comment has been removed by the author.

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  10. I use self rising in both corn meal,and flour. I always heat my case Iron skillet before I pour my batter in to it. I would oil my skillet then heat it on the stove. I have made my corn bread on top of the stove when my oven quiet working in the middle of baking. It was still just as good.

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  11. Is it the same time and temp for metal muffin pan?

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  12. Hey!!! I hope you'll see this comment since it's way after the original post date but I was just wondering what brand of self rising cornmeal you use? I'm here in Birmingham too (at the risk of sounding like a lunatic I swear if I ever met you I would probably act like you were a celebrity because to me you are!!) so I am sure I can get the kind you use. I am getting married in March and this is my first Thanksgiving where I'm preparing the whole meal at our house...I although his family loves me I still want to impress them, so of course I'm using as many of your recipes as possible because I follow your blog (obviously 😊) and everything I've ever made of yours my fiancé just RAVES about! And since the dressing is my favorite thing as well I've made the executive decision to use yours this year! I am not sure if you can post what brand you use so if you can't my email address is bmixon@jefcoed.com

    Thank you so much!!!

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