Pioneer Woman’s Cornbread – authentic southern cornbread! SO easy and SOOO delicious!! Shortening, cornmeal, flour, salt, buttermilk, milk, egg, baking powder and baking soda. Ready in under 30 minutes! A must for all your soups and stews! #cornbread
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Pin This RecipeUMM UMM GOOD! Chicken Legs made cornbread to go with our new favorite Deen Bros Chili. At our house, you can’t have chili without cornbread. That would be like peanut butter without jelly or Bert without Ernie – it just isn’t right! We decided to try the Pioneer Woman’s cornbread recipe from my new cookbook. It is very similar to our usual recipe so we knew it would be good.
Some people like a cakey, sweet cornbread – this is not it. This cornbread is not sweet at all. It has more of a grainy texture with a wonderfully crispy crust from pouring the batter in the hot cast iron skillet. We thought it was great. It was best with lots of butter slathered all over it!
This cornbread is so easy that I let Chicken Leg’s make it for us. Start with melting some shortening in a cast iron skillet. While the skillet is heating up, mix together cornmeal, flour, salt, buttermilk, eggs, milk, baking powder, and baking soda. Pour the batter into the hot skillet and bake. That is it!
We love this easy cornbread recipe. It goes great with soups and stews or grilled meats and veggies. I also like to use this in my Cornbread Dressing at the holidays. We make this all-year-round! Here are a few of our favorite recipes from the blog that go great with this easy from-scratch cornbread recipe:
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Pioneer Woman’s Cornbread
Equipment:
Ingredients:
- 6 Tbsp shortening
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- 1 cup buttermilk
- ½ cup milk
- 1 egg
- 1 Tbsp baking powder
- ½ tsp baking soda
Instructions:
- Preheat oven to 450ºF.
- Heat shortening in a cast-iron skillet.
- Combine cornmeal, flour, and salt in a mixing bowl.
- In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add to cornmeal mixture and stir.
- Add melted shortening, stirring constantly. Pour into the hot pan, smoothing the surface with a spatula.
- Bake for 20 to 25 minutes or until golden brown on top.
Steph
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I love this recipe! The only change I make is to substitute 3 tbsp of lard and 3 tbsp bacon grease for the 6 tbsp of shortening. Tastes just like my granny used to make!!
Every other cornbread has a bitter taste, this does not. Big mystery!! Maybe putting the soda into the buttermilk before adding to dry ingredients? Anyway, it has no bitter aftertaste at all!!!
I don’t have a cast iron skillet, either. I noticed there was not an answer to the person who asked about an alternative in 2018.
You can try any other oven-safe pan. I’ve only made this with a cast iron skillet, so I am not sure of the results without it.
I’m sure just a regular baking dish or metal pan will work. Iron skillets really don’t costcthay much.
I bought mine at Homegoods.
Easy recipe. I just used 1/4 cup vegetable oil in the skillet to add instead of the crisco. Added it last after everything was mixed. I then added some more oil to the cast iron skillet and allowed it to get hot again. Pour batter mixture into the skillet with the added oil to make a crisp crust. Yum
This!!!! Is the dad gum yummiest, most perfect tasting cornbread. Oh my wow!!!
I slice a piece in half and add a pat of butter inside .. Then another a thin butter pat on top. I had two pieces and never did get to my Butterbeans… Grinning ***
That’s me lol my dinner was 2 pieces of cornbread 🤣
Can you substitute butter or margarine for the shortening?
Butter contains water. If you want that buttery taste, use butter-flavored Crisco.
I seem to be missing a step or two… when and how do you combine step 2 and 3? Then do you add the melted shortening to that after all other ingredients are combined? Thanks
I don't have a cast iron skillet – could you suggest an alternative way of baking It?
I prefer unsweetened cornbread, thank you for this recipe!
I made this tonight and my husband and I ate it ALL!!! He grew up in Georgia and will not eat sweetened corn bread. He rejects it as "Corn Cake not Corn Bread". To try to reproduce a childhood memory for him I rendered bacon (about 6 slices), crumbled the crisp bacon and added it to the batter along with the hot bacon fat.
Otherwise I followed the recipe exactly.It baked up moist in the center with a crispy crust on the bottom and sides. This is the best cornbread I've ever made or tasted. Thank you for sharing the recipe.
I made this tonight and my husband and I ate it ALL!!! He grew up in Georgia and will not eat sweetened corn bread. He rejects it as "Corn Cake not Corn Bread". To try to reproduce a childhood memory for him I rendered bacon (about 6 slices), crumbled the crisp bacon and added it to the batter along with the hot bacon fat.
Otherwise I followed the recipe exactly.It baked up moist in the center with a crispy crust on the bottom and sides. This is the best cornbread I've ever made or tasted. Thank you for sharing the recipe.
Absolutely right! on all counts.
What kind of shortening do you use. Is the cornbread sweet
Will substituting coconut or almond milk with a little vinegar work for the buttermilk?
I have never tried to make buttermilk without real milk so I cannot say.
I had a computer email glitch, but it's there now… bright and early. I do apologize for not posting this. Yikes!
Oh, yum! Why buy it in the box? Me, being a northerner, adds sugar to her cornbread. I know… it makes a southerner faint.
thanks for submitting this for next week's roundup!
I'm a southerner, born and raised, and I've always put sugar in my cornbread. My southern, born and raised, Mamma and Ma Maw did too.
My kitchen is so lame, I love your back splash. The cornbread looks spectacular, of course.
Looks fabulous. I've got to get out my cast iron skillet one of these days and make cornbread. I've never done that.