Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

southern cornbread by renae

(3 ratings)
tummytickler avatar
Blue Ribbon Recipe by
Renae McVay
@tummytickler
Ecru, MS

There must be a thousand ways we Southerners make cornbread. This is just mine. My family enjoys it and I hope you will too. It's a little different than your standard recipe, but we like the buttery taste.

Blue Ribbon Recipe

This cornbread is fantastic and super easy to make. The aroma while it's in the oven is positively mouthwatering. It bakes up to a perfect golden brown and it's crispy on the crust, but nice and tender on the inside. This cornbread has a rich buttery-like flavor and slides right out of the cast iron pan. Delicious!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 9 -10
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For southern cornbread by renae

  • 1 c
    self-rising cornmeal
  • 1/3 c
    plain flour
  • 2
    large eggs
  • 1-1/2 c
    buttermilk
  • 1/2 c
    melted margarine (not butter)
  • butter flavored spray, for coating

How To Make southern cornbread by renae

  • Dry ingredients in a bowl and a greased cast iron pan on the preheated stove.
    1
    In a medium bowl, whisk together the cornmeal and flour. Coat an 8-inch cast iron skillet heavily with the butter-flavored spray and place in a cold oven. Set the oven to 400 degrees F and start it heating.
  • Wet ingredients added to make the batter.
    2
    Add the eggs to the dry mixture. Whisk in about half the buttermilk then continue to add more until the mixture is just a little thinner than pudding.
  • Adding melted margarine to the batter.
    3
    Once the batter is the right consistency, whisk in the melted margarine, making sure it's well incorporated.
  • Cast iron pan with batter baking in the oven.
    4
    Remove the now hot skillet from the oven and pour the batter into the pan. You should hear a little sizzle. Place the pan back in the oven and bake approximately 25 minutes. Turn out onto a plate, slice, and enjoy.
  • 5
    Note: The reason I use margarine instead of butter is because of the oil content. Margarine is just essentially butter-flavored oil.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT