Classic Southern Cornbread

This is one side you’ll always see at the table at my grandmother’s house, as it is my family’s go-to comfort food.

WHAT CAN I PUT ON TRADITIONAL SOUTHERN CORNBREAD? Growing up in Southeastern Kentucky, we would slather butter on the cornbread. And, cornbread is also delicious in a tall, cold glass of milk or with soup beans (pinto beans).

Yes, and this recipe does not call for eggs. However, if you want you can add an egg to add to the fluffiness of the cornbread.

First, all you need is a simple batter with cornmeal, flour and eggs to make this cornbread. This is how my grandmother was taught to make it growing up in Southeastern Kentucky in the 1940’s.

Alternatively, after baking, place a clean toothpick into the center of the cornbread to check.

To sweeten this recipe, add  a half a cup of sugar to the batter.

Add oil to cast iron skillet on high heat on stovetop during batter prep.

Mix all other ingredients to form a batter. Consistency is that of pudding. (add extra cornmeal if too thin).

Bake for 25-30 minutes or until golden brown and toothpick (from middle) is clear.

Ingredients All-Purpose Flour Self-Rising Cornmeal Vegetable Oil Milk Salt Swipe up for full list

Recipe Info Course: Side Dish Cuisine: American Servings: 8 people

Chunky in  Kentucky

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