Beverly's Southern Cornbread
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 cup buttermilk
- 2 whole eggs
- 1/4 cup crisco shortening
- 3 cups self rising,hot-rising martha white corn meal
- 1/2 cup self rising white lily white flour
- Carbohydrate 46.0539000012401 g
- Cholesterol 51.3390000040653 mg
- Fat 8.72878125563807 g
- Fiber 3.88518745437264 g
- Protein 7.52231875085692 g
- Saturated Fat 3.2210412523222 g
- Serving Size 1 1 Serving (108g)
- Sodium 844.365000027183 mg
- Sugar 42.1687125468674 g
- Trans Fat 0.6683162502497 g
- Calories 297 calories
My beloved grandmothers' Southern Cornbread
This Southern Cornbread recipe has been passed down through generations in my family. It is a delicious and easy-to-make bread that is perfect for any occasion. I love to serve it with a big pot of chili or a bowl of hearty soup. Grandma always said that the secret to making good cornbread is to use good quality ingredients and to cook it in a hot oven. I have found that to be true. I always use Martha White cornmeal and self-rising flour, and I always preheat my oven to 425 degrees Fahrenheit before baking the cornbread.
This cornbread is also incredibly versatile. You can add cheese, bacon, or jalapeños to the batter to give it a little extra flavor. You can even bake it in a muffin tin to make individual servings. No matter how you serve it, I know you will enjoy this Southern Cornbread recipe as much as my family does.
Step-by-step
- Preheat oven to 425-450 F.
- Heavily coat a cold 9-inch cast iron skillet with 1/4 cup of Crisco shortening.
- Add dry ingredients together into a large bowl.
- Mix the eggs and buttermilk in a separate bowl
- Add the eggs and the buttermilk to the dry ingredients.
- Pour the batter into the pre-greased 9-inch skillet.
- Bake in oven for 15-20 minutes, or until it is lightly browned around the edges, or until a fork stuck into the center of the pan comes out clean.
