Southern Cornbread – a delicious recipe with cornmeal, sweet milk, egg, mayonnaise, oil, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350.
2
Put 1 of the tablespoons of oil and a pat of real butter in a black iron skillet.
3
Place in oven to melt butter.
4
In the meantime, place the cornmeal and flour in a mixing bowl.
5
In a separate bowl, whisk egg and then add mayo, the remaining oil and milk.
6
Stir this together and then add to dry ingredients.
7
Take the skillet out of the oven and pour the cornbread mixture into the sizzling butter.
8
Place back in oven and cook for 30 minutes or until golden brown on top.
9
When done, invert on a plate or keep in skillet.
10
Slice a piece and slather butter on it.
11
Eat and enjoy.
12
( or for a special treat, crumble into a bowl while still warm and add some cold milk.)
13
YUM.
1530
kcal
Calories
153
g
Fat
42
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups cornmeal (I use Three Rivers), 3 cups sweet milk or 3 cups buttermilk, 1 large egg, 1 tablespoon mayonnaise (I use Duke's), and more.
Yes, Southern 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.
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