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Pan of finished cornbread
James Strange

Old-fashioned Southern cornbread

Forget boxed mixes! This from-scratch southern cornbread recipe is foolproof, bursting with cornmeal goodness. Golden crust, fluffy crumb - perfection awaits!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 271
Ingredients Method

Ingredients
  

  • 2 Cups Cornmeal white or yellow
  • 1/4 Cup All-purpose flour
  • 1.5 teaspoons Salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 each eggs large, beaten
  • 2.25 Cups Buttermilk
  • 4 Tablespoons Oil Divided, can be lard, vegetable oil or bacon grease

Method
 

  1. Combine all of the ingredients (reserve 2 Tablespoons of oil for your skillet) in a large bowl and mix
    2 Cups Cornmeal, 1/4 Cup All-purpose flour, 1.5 teaspoons Salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 each eggs, 2.25 Cups Buttermilk, 4 Tablespoons Oil
  2. Add 2 Tablespoons of oil to your skillet, place into your oven, and preheat to 425F.
    4 Tablespoons Oil
  3. When the oven is preheated remove the skillet from the oven and pour your batter into the hot skillet.
  4. Return the skillet to the oven and cook for 30 minutes, the top should be nice and brown.
  5. Remove from the oven and the cornbread is ready to serve.