Southern Cornbread

Southern Cornbread there is nothing like it! It is the perfect companion to almost any meal beans, soup, chili, chicken, pork and everything in between. This is a perfect recipe that comes out perfect every time! Butter it up and eat 🧈


1 tsp of Crisco all vegetable shortening or oil
1 large egg
2 cups of white Lilly enriched self-rising buttermilk white corn meal mix
1 1/4 cups buttermilk (can use milk)
1/4 cup crisco pure vegetable oil
2 tbs. local honey

Heat oven to 425 degrees.

Spoon shortening or oil into 8 inch iron skillet.
Or 8 inch round or square baking pan.

Place in oven to heat for about 3 minutes.

Whisk egg in bowl. Stir in cornmeal mix, buttermilk, oil and honey just until moistened.

Take skillet or pan out of the oven.
Tilt pan to coat bottom with melted shortening or oil.

Pour batter into skillet or pan.
Bake 25 to 30 minutes or until Toothpick inserted into center comes out clean.

I love to add cheese, onions, jalapeños and bacon, you are only limited by your imagination. Start with a good base and add your favorites.

Happy Baking 😊

Kelli B

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