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Southern-Style Cornbread

Southern-style cornbread doesn't have to be puritanical. In my home growing up, we added flour and just a touch of sugar to make ours.
5 from 11 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 8 big slices



  • Place your cast-iron skillet in the middle rack in your oven and preheat to 400 degrees.
  • In a large bowl, thoroughly whisk all of your dry ingredients together. In a separate bowl, gently whisk the eggs, then add the remainder of your wet ingredients (including the stick of butter) and whisk together.
  • Add the wet ingredients to the dry and stir with a wooden spoon until all ingredients are wet. Do not overwork. That'll make your cornbread dense. A few clumps are okay.
  • Carefully remove your skillet from the oven and add the shortening. Swirl until melted.
  • Pour in the batter. It'll make a sizzling sound as it makes contact with the pan. Gently level the top, then place back in the oven. Bake for 25-35 minutes, until a toothpick poked into the center comes out clean.
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