REAL Southern Cornbread

By: Nancy Gravitt
REAL Southern Cornbread
REAL Southern Cornbread
This image courtesy of NancyGravitt

"This is the cornbread recipe I grew up on and use often. My grandmother passed this recipe down to my mother and made sure her family knew how to make great cornbread. I receive compliments and I am asked for my recipe every time someone eats my cornbread. The one thing that makes it easy is the invention of Self Rising flour that my grandmother started using as soon as it came out. She was born in 1888 and passed away in 1979. She passed her great cooking recipes and style of cooking down to all her family members. The one thing I changed is that I use real butter. A cold iron skillet is the secret to a really good crust and a HOT oven. I never add sugar to my cornbread, that's just not real Southern Cornbread according to my ancestors. It also will make a muffin pan of 12 cornbread muffins. I take the cornbread muffins to any church function or to any get-together where the food is made better with cornbread. They are easily taken to any function and look nice in a basket wrapped in a pretty dish towel. Line your basket on the bottom with aluminum foil before you spread out the dish towel and it helps them stay warm, but these are good cold too. We have a soup night occasionally with our small group and I make the muffins on skillet for those who want just a slice."

Serves8 Slices

Cooking Time30 min

Cooking Vessel SizeIron Skillet


  • 1 cup Self Rising Cornmeal ( I use White Lily or Martha White only)
  • 1 Egg beaten
  • 1 stick Real butter melted
  • 1 cup Buttermilk


  1. Preheat oven to 475 degrees

  2. Grease a cold 10 inch Iron skillet with a Tbsp Crisco and set aside

  3. Measure cornmeal into a medium mixing bowl, add the beaten egg and buttermilk and mix well. Melt the butter in a microwave in a glass microwaveable bowl and pour into the cornmeal mixture. Blend well.

  4. Pour into the cold iron skillet and place in center of oven for even browning.

  5. Set the timer for 30 minutes and wait!!

  6. When the timer goes off take the skillet out of the oven and turn out onto a plate.

  7. A 10 inch skillet will yield 8 slices cutting across the middle and then across the middle again. Then slice all the way across 2 more times to get the 8 slices.

  8. Serve hot with your meal or just eat it alone. It's great with a pat of butter or in a glass of cold milk.

This recipe was submitted by one of our readers, just like you.

Click Here to Submit Your Recipe!

Subscribe to Our Free Newsletter

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Leave a Comment

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In Create Account
Close Window