Southern Cornbread

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Southern Cornbread Southern Cornbread


Servings: 6 to 8
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil


 

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Directions

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Show: Paula's Party/ Nov/Dec 2006 issue
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Leave a Comment

Reader Comments:

54321

Hi Paula, I use bacon grease instead of shortening. I also pour the melted bacon grease into my batter just before I pour it in the hot skillet. The grease gives the cornbread such a wonderful flavor, and the hot skillet makes a nice crispy crust. I use this corn bread for my cornbread stuffing at Thanksgiving. I also like it served with a bowl of collard greens and a big ol' glass of icy cold buttermilk! I also double this recipe so I have a nice thick corn bread to slather the butter on. In response to the person who didn't like this recipe, you must not be from the South. We NEVER, EVER put sugar in our cornbread. Darrell, you gave the best advice for seasoning the pan. Mine is a hand me down from my Grandma. But I had to season a new one a few years back for a friend.

By Mary Friedling on July 29, 2013

54321

Hello there Paula; I was at two of my stores Acme fresh market and Walmart. I was at the the bakery isle and behold I saw Gold Medal self-rising flour. i thought that they only do All purpose flour,but i didn't know that Godld maedal made self-rising flower.So I got it sorry for thinking that there was no such thing as self-rising flour. Now I know. God bless you Paula Your're the best.

By Timothy Williams on October 17, 2012

14321

This is the most horrible thing I ever tasted !

By Bad Cornbread on September 30, 2012

54321

In response to Paige Hellums' question on how to season a cast iron skillet. Your mama's skillet was seasoned because of the bacon grease. To season a new cast iron skillet, wash it first with warm water and a little detergent to remove the factory anti-rust coating. Let it dry. You'll need some lard or bacon grease. You can still get lard in grocery stores. Put about one-forth to one-half cup of lard or bacon drippings in the skillet. Use a paper towel to spread it around coating the entire inside surface. Preheat the oven to 200 degrees. Put the coated skillet in the oven for 3 hours. The low heat will open the cast iron pores and allow the fat to fill them. This is your non-stick coating. After 3 hours have elapsed, remove the skillet and allow to cool. Wipe it out with clean paper towel. You now have a seasoned skillet.

By Darrell Baker on August 25, 2012

54321

Hi, Paula, I agree with all who those that stated that "Southern" cornbread doesn't have sugar in it. I also want to say to those looking for self-rising cornmeal, White Lily has been my go to brand for years. Also, the "Three Rivers" Brand cornmeal is good (same company used to make it). Thanks for "real" recipes. Lori

By Lori on June 28, 2012

54321

Do you have a recipe for you put bread in a skillet and put a egg in it so you have one that you use corn bread instead I love all your recipes and I never miss seeing you on food network you are great Bonnie L, Majors

By Bonnie on April 01, 2012

54321

what is self-rise cornmeal?

By maureen kaszczak on January 23, 2012

54321

Mama always used an iron skillet for her cornbread and used bacon grease instead of vegetable oil. It was the best thing I ever ate! Her skillet was so seasoned that it was slick almost like teflon. Mine makes the cornbread taste like the skillet...kind of metallic. How can I get that well seasoned skillet short of 40 years of use?

By Paige Hellums on November 06, 2011

54321

Sugar in cornbread is just so WRONG!!!! Thanks for all the good stuff and we just love that laugh of yours Paula!

By Kimberly on November 02, 2011

54321

HiPaula, i watched you on dr. Oz today. I smoked for over 40 years myself, and every year i would get Broncitis and it just seems to get worse each time till two years ago i got Pumonia, that was not fun. Dr. told me if i kept smoking i would be on oxegen soon. So I just said No, thats not what i want to have happen and so I Quit. No patches, No Nothing and you know what it was easy. Only thing do not eat a lot of candy as i did and i gained 50 pounds.That was 2008, but i have never smoked another cigarette. Not even a Puff I am really proud of myself. I do dream that i am smoking, and when i wake up i am so glad it was a dream, cause even in my dream i somehow know it is wrong. I believe you can do it and you will be so happy when you do. Love Ya Paula Nancy

By nancy Woodworker on October 12, 2011

54321

As usual I love the recipes but that isn't the reason I wrote. About 2 years ago my husband bought me one of your cookbooks and last year he passed away so that cookbook is even more cherished today. Thanks for the recipes and thanks for helping make a great memory.

By Nancy on August 19, 2011

54321

Looks like the basic recipe I used to use until it became nearly impossible to find self-rising cornmeal. I liked Aunt Jemima. It's not available in self-rising here anymore.

By Katherine Key on July 28, 2011

54321

Mona, my Dad does the same thing but instead of butter, he melts crisco in his cast iron skillet, then pours it in the batter. It's almost like it sizzles. Yum!! Love ya Paula! Your attitude is fab!

By Whitney Allen on July 28, 2011

54321

Paula, I think your show is really great. I have learned alot of new receipts. Keep up the good work.

By Shelia Skeen on April 26, 2011

43211

A tip passed down to me from my Mama. If you sprinkle a little cornmeal in the bottom of the greased and heated skillet (I always use an iron skillet)it makes the bottom crust very crisp and delicious. I melt some butter in the skillet and swirl the butter around to coat the skillet and then pour the rest of the melted butter into the batter, along with the oil. Then I sprinkle some cornmeal in the bottom and heat the skillet until the cornmeal starts to brown before adding the batter. I cook my cornbread on 450 degrees. I was so glad to see that you don't add sugar to your cornbread. Real southern cornbread does not have sugar in it!:)

By Mona Hickey on March 21, 2011

43211

A tip passed down to me from my Mama. If you sprinkle a little cornmeal in the bottom of the greased and heated skillet (I always use an iron skillet)it makes the bottom crust very crisp and delicious. I melt some butter in the skillet and swirl the butter around to coat the skillet and then pour the rest of the melted butter into the batter, along with the oil. Then I sprinkle some cornmeal in the bottom and heat the skillet until the cornmeal starts to brown before adding the batter. I cook my cornbread on 450 degrees. I was so glad to see that you don't add sugar to your cornbread. Real southern cornbread does not have sugar in it!:)

By Mona Hickey on March 21, 2011

54321

My husband is originally from Chatanooga and is always commenting on his father's cornbread recipe. His too called for self rising cornmeal. I cannot find it in California. Is there a substitute? Or can you tell me where to find it either in my area or on line? Thank you, Anna

By Anna Whisenant on February 25, 2011

54321

Paula my Grandma made what she called Johnny cake it was a very sweet cornbread do you have a similar recipe?

By gwyneth cook on February 13, 2011

54321

I am so proud you don't put sugar in your cornbread! Awesome!

By Melissa on January 07, 2011

54321

This was incredibly easy to make and leaves me to wonder why people use inferior packet mixes. Don't be tempted to add any salt though as the flour and meal have more than enough. Fabulous flavour and moist texture.

By Anonymous on July 15, 2010

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