“I've never had a more buttery cornbread in my life. Who needs Jif when you can whip this up in the same amount of time. Boy do they know how to make them in the South. Recipe courtesy of Mrs. Bo Bowen and Southern Sideboards compiled by Junior League of Jackson Mississippi (Southern Living Hall of Fame edition).”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup butter
  • 1 cup self-rising cornmeal
  • 12 cup flour
  • 1 egg, beaten
  • 1 cup buttermilk (if you don't have buttermilk, throw in a teaspoon of vinegar in with regular milk and let it sit for)

Directions

  1. Melt butter in small cast iron skillet.
  2. Stir together the corn meal, flour, egg, and buttermilk and add the melted butter.
  3. Leave small amount of butter in bottom and along sides of skillet.
  4. Pour mixture into heated skillet and bake at 350 for 25 to 30 minutes.
  5. Serve immediately.
  6. Freezes well after cooking.
  7. Recipe may be used for corn bread muffins or corn bread sticks.

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