Southern-Style Cornbread

Southern Skillet Cornbread
Diana Rattray
  • 39 mins
  • Prep: 15 mins,
  • Cook: 24 mins
  • Yield: 8 Servings
Ratings (22)

Cornbread in the South is usually made without sugar, though some regions and many people do like to sweeten their cornbread a bit. To add sugar or not can be a hot topic, and it's often the subject of discussion and debate on forums and in chats. I love it either way, but my husband won't even call it cornbread if it has the slightest hint of sugar. This cornbread, with 3 eggs, is a bit richer than most, and very tasty.

What You'll Need

  • 1 tablespoon vegetable shortening, for skillet
  • 2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons sugar, optional
  • 3 eggs, beaten
  • 2 cups milk
  • 1/4 cup melted butter
  • melted butter for brushing top

How to Make It

  1. Preheat oven to 425F. Put the oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making the batter.
  2. In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.
  3. In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. The Batter will be like a thick pancake batter.
  1. Carefully, with heavy oven mitts, lift skillet out and turn to coat the bottom and sides with oil.
  2. Pour the cornbread batter into the skillet and return it to the oven.
  3. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.

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