Southern Cornbread

Published on: Nov 19 2012 by WhiskeyBeard

In my world there are two types of ‘standard’ cornbread. There’s the Jiffy, sweet, moist, almost cake type and the Southern, dry, used to sop up juices from the rest of the meal type.

This recipe offers the best of both worlds. It’s slightly sweet and moist, but still serves as a staple to make sure no gravy goes un-noshed! Simple and delicious, it will leave you wondering how you’ve ever lived without it!

Southern Cornbread Recipe

Ingredients –

  • 1 Cup White Corn Meal
  • 2/3 Cup Yellow Corn Meal
  • 1/3 Cup Flour
  • 4 tsp Baking Powder
  • 2 Eggs
  • 1 1/2 Cup Milk
  • 3 Tbsp Butter
  • 3 Tsp Sugar
  • 1 1/2 tsp Salt


Preheat your oven to 400.

In the dish you will be baking this in, add your butter and melt on medium low on your stove top. Remove from heat when done and slowly move around the edges of the dish. You’ve just buttered your baking dish.

In one bowl, add all your dry ingredient and mix well. In a separate bowl, add your eggs and beat. Then add milk and pour in melted butter. Don’t scrape the sides from your butter dish as again, what’s left is greasing your dish. Mix your wet ingredients well and then pour into the dry. Mix thoroughly and try to remove as many lumps as possible.

Now place mixture in you baking dish and cook uncovered for 20-25 minutes. Use a toothpick or knife to check.

When done, slice and top with butter or honey! I promise you will NEVER go back to the box brands after you try this. It’s a fairly simple dish that is quite lovely. To kick this up you could add corn or jalapeno or diced bell pepper or all of the above!


Filed under: baking, comfort food, starts from scratch