Delicious Southern Cornbread

Delicious Southern Cornbread


"Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe."


30 m servings 154 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
  2. In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
  3. Bake in preheated oven for 22 minutes, or until firm. Serve hot.
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  1. 32 Ratings


Okay, here's a revelation for everyone out there: not all southerners agree on the way cornbread should taste! Probably the only true constants are a pre-heated iron skillet, and I would say la...

This was really good and quick to make. I heated the oil in the skillet right in the oven while it pre-heated. Love the crust on the bread from the hot skillet. FYI: if you don't have self-risin...

Tried the sorghum molasses as the author suggested. Not only turned the cornbread dark, but gave it a most unusual flavor. Not of the usual cornbread lovers in my house cared for it. 4 whole s...