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Me & Ma's Southern Style Scratch Cornbread

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“This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing.”
READY IN:
35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
  3. Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
  4. Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
  5. Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
  6. Keep skillet on high heat and let the mixture sit for about 30 seconds.
  7. Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
  8. Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.

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