Cornbread I

Cornbread I


"Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture."


55 m servings 91 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
  2. In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
  3. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
  4. Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 180 Ratings


I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I m...

This is the perfect cornbread! It's the kind, being from Arkansas, that I was raised on and have eaten my whole life. I can't stand the sweet, cakey cornbread that most people make today - this ...

This is a great skillet cornbread recipe. I used regular milk rather than butter milk and it was still great. This makes a dense bread with a crunch crust. I prefer corn bread this way as i...

I have been looking for a cornbread recipe like this forever!! I do not like sweet or cakey cornbread!! Umm this is soooooooo goood!!! I would definately use this recipe over and over! Yum yum...

Thank goodness, a non-sweet cornbread! My husband and I hate sweet, cakey cornbread and this was just like my mother-in-law used to make. Will make often.

Absolutely delicious cornbread. Perfect to eat with a bowl of chili or to make cornbread stuffing.

great southern style cornbread, not cakey and sweet

This was exactly what was stated, it was a dense grainy cornbread that was easy to prepare and came out exactly like she stated. I have to admit I was wanting a lighter cornbread and did not li...

I made this cornbread with low fat margarine in a cake pan in the oven, and personally thought it tasted great warm, but my family didn't like it as much as the sweeter corn muffins I made from ...