Go Back

Classic southern cornbread recipe

Course Side Dish
Cuisine American
Keyword classic cornbread, southern cornbread
Servings 12


  • 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


  1. Heat up oven to 400 degrees with a cast iron skillet inside. Put the shortening into the skillet and let it melt.
  2. In a large mixing bowl, add in the corn meal mix, flour, eggs & buttermilk. Whisk together until combined well.
  3. Take the pan of shortening out of the oven, and carefully pour the melted liquid into the cornbread mix. Stir to blend together.
  4. Pour the mixture into the cast iron skillet, then bake at 400 degrees for 30 minutes.
  5. 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.