Search thousands of recipes reviewed by home cooks like you.

Delicious Southern Cornbread

Delicious Southern Cornbread

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Mason Morton

Mason Morton

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BURTRAM
45

BURTRAM

4/26/2007

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 lard (Crisco) instead of butter, but maybe that's just me. This recipe is, hands down, the best one I've tried in a long time. I have to qualify that by saying that I made it with sorghum syrup and I don't think it would have worked as well with honey. The tang of the sorghum, combined with the sour buttermilk was what made it really work for me. I do think cornbread can be too sweet (or too eggy or too cakey), but I've never tried it with sorghum before -- perfect!!! Also, I doubled the recipe for my 10" skillet because cornbread goes really fast at my house and I needed each slice to be pretty hefty. Finally, I'm not a big fan of sprinkling the cornmeal in the hot skillet -- if you're skillet is hot enough (okay, I also made this at 425 instead of the suggested 400), I don't think you really need it, and it can cake up if you're not careful. Having said all that, this will be the only recipe I use from now on.

ShariV
37

ShariV

1/5/2008

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-rising cornmeal, add 2 tsp baking powder and 1/2 tsp salt to one cup of cornmeal.

Grandsx6
14

Grandsx6

5/5/2004

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 slices & 3 half-eaten were thrown out.

Similar recipes