Classic Southern Cornbread {Granny's Recipes}

Classic Southern Cornbread, the iconic bread of the South that has graced tables for generations.  A simple and straightforward recipe cooked in an iron skillet, using three must ingredients, bacon drippings, buttermilk, and yellow cornmeal.  


About cornbread, I don’t want to expound on this too much for fear of stepping on some people's toes.

The people in the North like their cornbread made with half cornmeal and half flour with sugar in it, but the people in the South like their cornbread with cornmeal and a little flour if not any at all in it, and definitely no sugar. Also, Southern Cornbread is traditionally made in an iron skillet which gives it that desired crispy crust that I like so much.


I must say, that my taste for cornbread has been swayed to somewhere in the middle because I actually like both recipes. I go back and forth. Sometimes I want the salty, tangy taste of my mother's cornbread and sometimes I want the sweetness of the northern style cornbread which my husband's mother makes.

My mother was a true Southerner and made her cornbread with bacon drippings heated in a cast iron skillet. One of the memories that come back to me when I make my mother's cornbread recipe is her and I sitting in the living room late at night watching TV and eating cornbread in a glass of milk. Does anyone still eat cornbread and milk anymore?


Classic Southern Cornbread

Ingredients:
    2 cups of cornmeal (yellow)
    3 tablespoons flour
    1 teaspoon baking powder
    1 teaspoon soda
    1 teaspoon salt
    1 egg slightly beaten
    2 cups buttermilk
    2 tablespoons bacon drippings or vegetable oil
Directions:
Preheat oven to 400 degrees.

Put the drippings or oil in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.

In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt; Set aside.

In a small bowl, whisk together egg and buttermilk. Pour into dry ingredients and mix well. Take cast iron skillet out of the oven, and pour batter into cast iron skillet.

Bake for 20-25 minutes or until light brown on the top.

Remove the cornbread from the oven and flip the cornbread over in the skillet, then continue baking another 5 minutes.


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17 comments :

  1. I am so glad you posted this. I would love to try a more corny corn bread. I have printed this for the next time I make corn bread.

    I like your blog. I plan to prowl around a bit.

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  2. Comfycook,
    thanks for stopping by and you are most welcomed to "prowl around"! Come back soon!

    Blessing, K

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  3. Stacey2/10/2010

    Kay, I'm glimpsing through all your recipes - my dad used to love putting his cornbread in a glass of milk! Reading your post made me think of him and Mrs. Sewell...lots of sweet memories of both. Thanks for sharing her good cooking and yours in these recipes!

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  4. Melody2/19/2011

    I LOVE cornbread and milk and so does my sons but we are the only ones I know that does...My Tennessean grandmother started me on it when I was young and it is a total comfort food to me. Somedays we have this for supper! :)

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  5. My husband loves cornbread, if he has it for a meal he doesn't really care what else is on the menu. I also make mine in an iron skillet but quit using bacon grease a long time ago for health reasons. He always finished up the meal with a glass of corn bread and milk and I don't dare throw away any left over as he will have some again the next day. I remember as a child eating cornbread and milk with a little sugar but he puts salt in his. Love your recipes

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  6. I make my cornbread in an iron skillet too but quit using bacon grease for health reasons. My husgand loves corn bread, if he has it he doesn't care what else is on the menu and always finishes up the meal with a glass of cornbread and milk. I remember as a child eating cornbread and milk and we put a little sugar in it but he puts salt in his. I don't dare throw out any left over cornbread as he will have it again the next day in a glass of milk. Love all your recipes, thanks for sharing

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  7. I have to ask, how do you flip the cornbread? On a plate, then back into the skillet? I still like cornbread in a glass of buttermilk. Love your Granny's Recipes. That Miracle Whip salad was the only salad I knew until I was grown. I thought it was real fancy when somebody added green onions. Glad I found your blog. Look forward to reading old posts and new. I grew up in East Texas, too.

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  8. I grew up watching my grandmother make cornbread in her cast iron skillet in Pasadena, TX. I use a cast iron skillet to make mine in also. Love cornbread with fresh vegetables. Leftover cornbread is great in a tall glass of cold buttermilk. My husband will eat it this way, but only with regular milk.
    Love all your recipes!

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  9. I grew up watching my grandmother make cornbread in her cast iron skillet. I use a skillet for my cornbread also.
    I love cornbread with fresh vegetables and then with leftovers, I add the cornbread to a tall glass of cold buttermilk.
    I was born and raised in the south...Pasadena, TX.
    Love your recipes!

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  10. I will try your recipe and yes the only way to eat corn bread is in milk after dinner. My grandmother made corn bread by the pinch method and l could never get it to taste the same as hers' did. Thanks for the recipe. I grew up in California on a farm. Always had corn bread or hot biscuits for every meal. Happy Thanksgiving to all. Elaine

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  11. I grew up in California and my grandmother made corn bread and biscuits by the pinch method. Never measured any thing. We always had either one with meals. Thank you for the recipe and Happy Thanksgiving to all.

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    Replies
    1. Your welcome Kamikld! Welcome to CWK...

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  12. Yellow cornmeal? tsk tsk

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  13. Omg! I grew up in SE Arkansas and we only used yellow cornmeal and it was not sweet. Usually paired with beans, and any leftover cornbread was eaten with milk! I lived at Ft. Drum, NY for 2 years...couldn't eat their cornbread or their fried fish. It just wasn't Granny's.

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  14. Omg! I grew up in SE Arkansas and we only used yellow cornmeal and it was not sweet. Usually paired with beans, and any leftover cornbread was eaten with milk! I lived at Ft. Drum, NY for 2 years...couldn't eat their cornbread or their fried fish. It just wasn't Granny's.

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    Replies
    1. Granny always makes the best...welcome to CWK!

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  15. Maybe I didn't understand something, but I made this exactly as written and it was soup, not a batter. We had to double almost everything other than the milk to get the consistency. Any ideas?

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