This recipe was originally published in April 2016. It has been updated.
My husband loves cornbread. Loves it, and I think he would eat it with every meal. He says it when I made it for him when we were dating, he knew I was a keeper. Funny thing is, my traditional cornbread recipe isn't really a recipe. I make it differently every single time.
Traditional Cornbread Recipe #23
The first time I made cornbread was when I was about 6 years old. My Granny taught me how. One of my favorite childhood memories is of her teaching me how to read the recipe, using the measuring spoons and mixing it all together. She was a very patient lady.
I cannot remember her recipe to save my life, and not sure if anyone has it written down anywhere. Although I seem to remember her helping me type it up on an old typewriter, but that is a fuzzy memory.
This is NOT her recipe. This is one of my many versions of cornbread, and we will just call it Cornbread #23.
Ingredients Needed:
- All purpose flour
- Self rising cornmeal
- Sugar - Yeah, yeah. The war continues.
- Salt
- Baking soda
- Milk
- Melted butter
- Eggs
- Vegetable oil
TIP: Yes, I put sugar in it. I will probably get kicked out of the state of Tennessee for this but I don't care. I like sugar, and in this version of traditional cornbread, it is just the right amount.
The basics are pretty much the same for every version of cornbread I make. Hot skillet, cornmeal and flour, an egg or two, oil or butter, and liquid.
But that's about it. From there I have gone from one end of the kitchen to the other.
How to Make Traditional Cornbread:
- Heat oven to 375. Pour 3 tablespoons of vegetable oil into a cast iron skillet. Set aside.
- In a medium sized bowl, combine flour, cornmeal, sugar, salt and baking soda.
- Add milk, butter, and eggs, and combine until just wet. Let the batter sit for 5 to 10 minutes.
- While the batter is resting, put skillet in the oven to heat the oil. Remove, and carefully pour the batter into the hot pan.
- Return to the oven and bake for approximately 35 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
TIP: Mix your dry ingredients first. Then add your wet ingredients. Combine until just wet, do not over mix.
Let the batter sit for 5 to 10 minutes, then pour into a prepared hot skillet.
You want the oil to be sizzling hot, so it fries the bread instead of soaking into the bread.
That's what gives cornbread that nice crust.
Bake...and you know what to do then, right? Serve with your favorite meal. Also tastes great with a little butter and honey for a simple dessert.
More Southern Recipes:
Southern Style Hushpuppies Recipe
Wild Blackberry BBQ Sauce
Skillet Fried Cabbage
What is your favorite way to make cornbread? Feel free to share your ideas and favorite cornbread recipe in the comment section below.
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Traditional Cornbread Recipe #23
Ingredients
- 3 tablespoons vegetable oil
- 1 ½ cups all purpose flour
- 1 cup self rising cornmeal
- 3 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cup milk
- ¼ cup melted butter
- 2 eggs
Instructions
- Heat oven to 375. Pour 3 tablespoons of vegetable oil into a cast iron skillet. Set aside.
- In a medium sized bowl, combine flour, cornmeal, sugar, salt and baking soda.
- Add milk, butter, and eggs, and combine until just wet. Let the batter sit for 5 to 10 minutes.
- While the batter is resting, put skillet in the oven to heat the oil. Remove, and carefully pour the batter into the hot pan.
- Return to the oven and bake for approximately 35 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Karen says
Turned out perfect
Thx
Teri says
Awesome! Definitely my go-to recipe for cornbread.