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Old Fashioned Southern Cornbread

To make this traditional cornbread recipe, you will need a cast iron skillet, and if you have never used cast iron, make sure you properly season it.  Click here for details on seasoning and caring for your skillet.

Put four heaping tablespoons of Crisco in the skillet, and then place the skillet in your oven. Turn the oven to 450 degree, and by the time it is preheated, your Crisco should be melted.

In a large mixing bowl combine the following:

  • 2 cups of self-rising cornmeal
  • two eggs
  • two cups of buttermilk
  • one finely diced small onion (optional)


Once the oven is preheated, remove the skillet, carefully, and roll the liquid Crisco around to coat the bottom and sides of the skillet. Then pour the remaining hot Crisco into the mixing bowl. Stir contents thoroughly, then pour back into hot, greased skillet.

Bake at 450 degrees for thirty minutes.

To remove from the skillet, lay a dinner plate across the skillet. Flip the two, and tap the skillet around to release the cornbread.

If you don’t have a skillet, you can use a baking dish; however, I think the flavor from the skillet is unbeatable.

Also, make sure you don’t wash the skillet with soap. Instead, simply wipe it clean.  For more care details, read my article about using your cast iron skillet.

If you are feeling particularly adventurous, try my Sorry Charlie’s Cornbread, which includes pimento cheese!  This recipe was inspired by my trip to Savannah, Georgia.