Southern Cornbread – Southern Skillet Cornbread Recipe | Yummly
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Southern Cornbread – Southern Skillet Cornbread

A BIG BEAR'S WIFE(11)
Mary Catherine Mingle: "First time ever making cornbread. Followed the in…" Read More
8Ingredients
40Minutes
580Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 stick butter (1/2 cup)
  • 1 cup yellow cornmeal
  • 1 cup flour (all purpose)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs
  • 2 cups buttermilk (**I used a 10 inch cast skillet*)
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    NutritionView More

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    580Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories580Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol175mg58%
    Sodium920mg38%
    Potassium360mg10%
    Protein14g27%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber3g12%
    Sugars10g20%
    Vitamin A20%
    Vitamin C4%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    First time ever making cornbread. Followed the instructions, even added a T. honey from another review. May add a bit more sugar and maybe a little more honey next time otherwise it was perfect. My husband even enjoyed it, will make it again.
    jane r. 6 months ago
    Great crunch on the outside, moist with good texture on the inside. I did add a tbls of honey, but just my preference. Overall, the best tasting, texture of any recipe I've tried. It's a keeper.
    Brent Loy 7 months ago
    Very good now that I have all the ingredients
    Robin G. 9 months ago
    Delicious, moist. Just right.
    Jonathan Marlowe 9 months ago
    Pretty decent and easy. There is a lot of butter in this and it can be a bit messy when you first melt it in the skillet. Also make sure your wet mixing bowl is big enough for two eggs and two cups of milk. Might take a little less time to cook next time as my edges were quite brown.
    Carl Scott 10 months ago
    It was fluffy but I should've added a little more sugar for taste.
    Kristeena F. a year ago
    very moist, but not very flavorful
    Tamara C. a year ago
    Really good! Will definitely make again!
    TRAVIS PATTERSON a year ago
    Great!!!! Followed the directions exactly the way they were written with no modifications. I have been looking for a more moist, less crumbly corn bread. Part of the key I think is using buttermilk instead of regular milk.
    Momma a year ago
    Cooked it for less than it said and the bottom was still a little overdone. May try cooking at 425 degrees next time. Otherwise, it was the most beautiful cornbread I’ve ever cooked from scratch and tasted delicious! If you’re worried about the fat, it could do with less butter and probably still turn out great.
    Kellie a year ago
    Very tasty and not too sweet. Crispy edge and moist not dry at all.

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