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Southern-Style Cornbread

User Rating 4 Star Rating (10 Reviews)



Southern Skillet Cornbread

D. Rattray
Cornbread in the South is usually made without sugar, though some regions and many people do like to sweeten their cornbread a bit. It's often the subject of discussion and debate on the forum. I love it either way, but my husband won't even call it cornbread if it has the slightest hint of sugar. This cornbread, with 3 eggs, is a bit richer than most, and very tasty.


  • 1 tablespoon vegetable shortening, for skillet
  • 2 cups yellow cornmeal
  • 1 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons sugar, optional
  • 3 eggs, beaten
  • 2 cups milk
  • 1/4 cup melted butter
  • melted butter for brushing top


Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.

In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.

In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.

Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
like Grandma Findley made!, Member Leefi1

I left out the flour, used Bob's Stone Ground Corn Meal. As my skillet heated with our local Hemplers bacon diced in it, I mixed my batter. I used butter in the batter, drizzled part of the rendered bacon fat on the top of the batter but I left the bacon in the pan ( pork cracklin's are really traditional) It is so very much like the unleavened cornbread of my childhood. I have missed it. That damned sweet yankee ""cake-like"" cornbread is not the right taste or texture! I generally eat low-fat low-sodium, but for this I made an exception and sprinkled the top with flakes of sea salt...this is classic low-country poverty cooking! Perfect! Thanks...

6 out of 7 people found this helpful.

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