All southern kitchens need a great cornbread recipe. You can’t have a Sunday dinner, potluck or even make chicken & dressing without a big pone of cornbread. No matter if you’re having a bowl of chili, or maybe white beans and turnip greens or just want it in a big glass of milk – this recipe is perfect for any way you eat it. This was the very first thing I ever learned to cook, as it was the “starter” recipe my mama let me do in the kitchen to help her when I was a little girl. It’s an easy quick bread recipe that works for any great meal.
Classic Southern Cornbread Recipe
- 1 1/2 cups of self-rising corn meal mix (I grew up on Martha White)
- 1/2 cup of self-rising flour (again, Martha White)
- 1/4 cup melted vegetable shortening (Crisco)
- 2 large whole eggs
- 1 1/2 cups buttermilk
Heat up oven to 400 degrees with a cast iron skillet inside. Put the shortening into the skillet and let it melt.
In a large mixing bowl, add in the corn meal mix, flour, eggs & buttermilk. Whisk together until combined well.
Take the pan of shortening out of the oven, and carefully pour the melted liquid into the cornbread mix. Stir to blend together. Pour the mixture into the cast iron skillet, then bake at 400 degrees for 30 minutes. You’ll know it’s ready when it browns well on top and starts to pull away a bit from the sides of the pan.
Besides the normal way to eat cornbread with savory meals, I also love to have it slathered in butter with a light drizzle of honey on top. It may be not truly southern, but I’m ok with that! It’s gastronomical heaven, no matter how you slice it.