Southern Cornbread

The North thinks it knows how to make cornbread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern Cornbread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.”   

—Mark Twain

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Southern Cornbread
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Course Breads, Sides
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Servings
servings
Ingredients
Course Breads, Sides
Cuisine American
Prep Time 10 minutes
Cook Time 27 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 425 degrees, F. Place bacon drippins in a 9-inch cast-iron skillet; heat in oven 5 minutes. Combine cornmeal mix and baking soda; make a well in center of mixture. Stir together eggs and buttermilk; add to dry mixture, stirring just until moistened. Remove skillet from oven; tilt skillet in all directions to coat bottom. Pour hot drippings into batter, whisking to blend. Pour batter into hot skillet. Bake at 425 degrees for 27 minutes or until golden brown and knife inserted in center comes out clean. Do not overbake. Invert cornbread onto a serving plate; cut into wedges. Serve with hot butter.
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Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

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