Me & Ma'S Southern Style Scratch Cornbread Recipe

Name: Me & Ma'S Southern Style Scratch Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white cornmeal; 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar); 2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt); 1 large egg; 2 1/2 cups buttermilk; 1 tablespoon sour cream (heaping); 2 teaspoons jalapeno juice (or white vinegar); 2 tablespoons vegetable shortening (heaping, when scooped out solid)

Servings: persons

1 cup white cornmeal
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar)
2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt)
1 large egg
2 1/2 cups buttermilk
1 tablespoon sour cream (heaping)
2 teaspoons jalapeno juice (or white vinegar)
2 tablespoons vegetable shortening (heaping, when scooped out solid)

1
Preheat oven to 450u00b0F.
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 450u00b0F 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.

1285

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup white cornmeal, 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Me & Ma'S Southern Style Scratch Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Me & Ma'S Southern Style Scratch Cornbread

How did you like this recipe?

Frequently Asked Questions