Old Fashioned Cornbread

Updated June 5, 2017 by

Feel free to omit the sugar for a more Southern style cornbread, or add a little more sugar if you like a sweet cornbread.


  1. Preheat oven to 425 F. Put shortening or bacon drippings in a 10-inch cast iron skillet and place in the preheating oven while making batter.
  2. In a mixing bowl, combine the cornmeal, flour, salt, baking powder, soda, and sugar.
  3. In another bowl, whisk together the eggs, milk, and melted butter. Combine with dry ingredients and stir until all ingredients are moistened. The batter should be thick but pourable, like a thick pancake batter.
  4. Carefully, using pot holders, lift skillet out and turn to coat all of the inside surface with the melted shortening or bacon drippings. Place the skillet on a wire rack. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned.

Makes 12 wedges

Calories per serving: 219
Fat per serving: 7.7g


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