- Dish type
- Bread without yeast
This cornbread is moist and tasty. It's perfect when served with chilli con carne or soup. Polenta is mixed with baking powder, bacon fat, salt, eggs, buttermilk and cottage cheese, then baked in a cast-iron frying pan.
17 people made this
- 360g dry polenta (cornmeal)
- 1 tablespoon baking powder
- 60g bacon fat, melted
- 1 pinch salt
- 2 eggs
- 300ml buttermilk
- 225g cottage cheese
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Place a 23cm cast iron frying pan into oven and preheat oven to 230 C / Gas 8.
- Mix the polenta, baking powder, bacon fat, salt, eggs, buttermilk and cottage cheese together in a bowl. With an oven mitt, remove the hot frying pan from the oven and spray it with oil spray. Pour the corn bread batter into the hot frying pan.
- Bake in the preheated oven until the top of the corn bread is golden brown, about 20 minutes. Check after 10 minutes. Serve sliced in wedges.
Reviews & ratingsAverage global rating:(18)
Reviews in English (15)
Excellent recipe. I'm 76yrs old and have lived in the south all of my life and know cornbread. This is the first to include cottage cheese as an ingredient. Thank you for sharing Pap's recipe. We enjoyed it and I'll make it again.Allrecipes is my favorite site for cooking ideas and I'll never understand how cooks completely change a recipe and rate it down when it's no longer the same recipe after they finish destroying the original. I don't have an answer for this because you see it all the time in reviews but it's a real flaw in the idea of a review. And so unfair to the individual who took the time to write and share a recipe.-12 Jul 2013
by Sarah Jo
After googling, I made my own self-rising cormeal mix (I don't keep that on hand, just regular cornmeal). The only thing this recipe was missing was sugar, my family likes their cornbread sweet so I used a scant 3/4 cup. Before baking, I threw a good portion of butter into the cold skillet and let it warm in the oven as it preheated, then swirled the butter around in the hot pan before adding the cornbread batter. This cornbread was very moist and the bacon fat made it REALLY tasty. My husband liked the flavor the cottage cheese gave to this cornbread, he though I'd added sour cream. Good recipe that is easily personalized.-28 Jul 2012
I made my own self-rising cornmeal based on the ingredients given on a food substitution website. I didn't take it into consideration that there is already a fat in this recipe and used both (the one described in the substitution and on here) which may have caused my cornbread to be overly moist. Instead of buttermilk I used another substitution; 2% milk and lemon juice. I used 2% cottage cheese. I added chopped up bacon and diced roasted red peppers. I do not have a cast-iron skillet so I greased a small rectangular baking dish and baked it for 25 minutes. The crust was a dark brown, but the top was only slightly golden and it was very moist but cooked in the middle. The cottage cheese is great in this recipe. I think I'll try combining this and the "Grandmother's Buttermilk Cornbread" recipe to see if that hits right in between.-17 Jul 2010
Classic Southern Cornbread
1 cup plus 2 tablespoons cornmeal
1/3 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons kosher salt
1 cup buttermilk
1 (14.75-ounce) can cream-style corn
2 large eggs
2 jalapeño peppers, seeded and minced (optional)
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1/4 cup bacon grease or additional unsalted butter
Heat the oven to 400 degrees. Place a 10-inch cast iron skillet on the center rack of the oven.
While the oven is heating, whisk together the cornmeal, flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the buttermilk, corn, eggs and jalapeños, if using. Slowly whisk in the butter.
Whisk the buttermilk mixture into the cornmeal mixture until just combined.
Add the bacon grease to the hot cast iron skillet and swirl to make sure entire bottom of the skillet is coated. Pour the batter into the hot skillet, smoothing the top into an even layer. Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, slice into wedges and serve hot.
Classic Cornbread recipe - Recipes
Celebrating Southern Cooking in Every Season!
The people in the North like their cornbread made with half cornmeal and half flour with sugar in it. But the people in the South like their cornbread with cornmeal and a little flour if not any at all in it, and definitely no sugar.
Also, Southern Cornbread is traditionally made in an iron skillet, which gives it that desired crispy crust that I like so much.
Classic Southern Cornbread
- 2 cups of cornmeal (yellow)
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 egg slightly beaten
2 cups buttermilk
2 tablespoons bacon drippings or vegetable oil
Put the drippings or oil in a 9-cast iron or 10-inch cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
In a large mixing bowl, mix dry ingredients: cornmeal, flour, baking powder, baking soda, and salt Set aside.
In a small bowl, whisk together egg and buttermilk. Pour into dry ingredients and mix well. Take cast iron skillet out of the oven, and pour batter into cast iron skillet.
Bake for 20-25 minutes or until light brown on the top.
Remove the cornbread from the oven and flip the cornbread over in the skillet, then continue baking another 5 minutes.
I love cornbread, but this southern cornbread recipe has got to be my favorite! My mom served this cornbread with 80% of our meals. No seriously – if we had red beans & rice, there was cornbread. If she served pork chops and gravy, there was cornbread… And you already know if we had greens- THERE WAS CORNBREAD( c’mon that’s a must!). Still to this very day, I can’t get enough of cornbread. That’s why I have so many darn cornbread recipes!
This southern cornbread recipe is my all purpose cornbread. I serve it with everything. Beans, Collard Greens, Cabbage, Okra.. You name it. I even use it in recipes.
One of the questions that I get asked all the time, especially around the holidays, is ” which cornbread recipe should I use for dressing”, and the answer is THIS ONE!! There is no better cornbread to use, so you can stop looking around. This right here is it. It’s moist, fluffy, and just so darn flavorful! What’s my secret? Buttermilk & bacon drippings.. Honey, don’t even think about replacing the buttermilk with regular milk, or skipping out on the bacon drippings. Because if you do, you will NOT have the same results.
Southern Cornbread without Buttermilk
The batter for this rich, moist and wonderful cornbread is made with self rising cornmeal (yellow or white, it doesn&rsquot matter), eggs, cream style corn, sour cream and some grated onion. The grated onion adds so much to this recipe so be sure to include it.
I just grate the onion with my box grater. If you don&rsquot have self rising cornmeal then you can certainly use your plain cornmeal. Just be sure to add baking powder (two teaspoons should do the trick) so that it rises properly. This particular cornbread is supposed to be light and fluffy, not dense.
From classic to bacon- and cheese-filled, here's a full baker's dozen of Southern cornbread recipes
There is no shortage of opinions in the South about the proper way to make cornbread. Some decline to even acknowledge the existence of cornbread with sugar and flour, while others are more agnostic. Whatever your stance, though, it is safe to say that this quick and easy side dish is a true Southern specialty.
And we've got the diverse lineup of recipes to prove it. From austere cornmeal-and-buttermilk-only takes to recipes loaded down with all the mix-ins, here are 13 recipes for just about any cornbread you can dream up.
Anne Byrn's True Southern Cornbread
With this simple, flour- and sugar-less recipe, you can make true Southern cornbread with the best. You'll be preserving one of the South's treasured recipes, back before Jiffy, back before sugar was added to cornbread along with cheese, sour cream and green chilies. Back when cornbread was the Southern daily bread.
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Classic Southern Cornbread
This richer, creamed corn-added cornbread recipe is for those who want just a little more oomph in their cornbread. It does have all-purpose flour in the mix for a bit more structure, as well as optional jalapenos. Bake it in a cast iron skillet and serve while hot and fluffy.
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Savory Corn Light Bread
Corn light bread is an old Southern specialty made more like traditional sandwich bread — with yeast, flour, and, often, commercial leaveners — than what you'd expect from cornbread. This version is is fairly light, with a spongy crumb and a subtle sweetness from the corn. And with its fat coming from only a couple eggs and a cup of milk, it is actually fairly "light" from a health perspective. Of course, we found the bread far more delicious once sliced, toasted and slathered with butter, but to each her own.
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Loaded Cornbread with Bacon
This recipe is not for cornbread purists. Quite literally loaded down with cheddar cheese, bacon, jalapenos and corn kernels, it's got enough mix-ins to justify eating for a meal on its own. But seriously, don't knock this one 'til you try it — it may be bombastic, but it's still well-balanced in texture and 100 percent delicious.
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Anne Byrn's Spoonbread
For a fluffier, souffle-like take on cornbread, look no further than Anne Byrn's spoonbread recipe. In it, white cornmeal is cooked in milk until very thick, egg yolks are added for richness, and then egg whites are beaten until nearly stiff peaks and folded in carefully. No other leavening is needed. Yes, you have to have the entire meal ready once the spoonbread is in the oven, and yes, you have to spoon into it while steaming hot lest it sink like a souffle. But that is part of the drill. It's part of the fun of making and serving spoonbread.
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Sweet Corn Light Bread
Unlike the savory corn light bread above, this recipe calls for a fair amount of sugar, along with yellow cornbread mix and a hefty scoop of all-purpose flour. But, it really isn't too-too sweet. Further, some of this sugar gets balanced out from the tang of the buttermilk, resulting in a bread that will pair perfectly with a bowl of chili or a half-rack of ribs.
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The great Colonnade, an Atlanta institution since 1927, knows Southern cooking, and these white cornmeal-based muffins are a perfect example. Serve warm with a dollop of butter.
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This cornbread recipe from Hidemi Walsh won first place at the 2017 National Cornbread Festival. Between the coconut milk and coconut flakes, this isn't your grandma's recipe — but we definitely recommend trying it out, especially when you top it with chile-laced shrimp.
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Photo (classic Southern cornbread): Ramona King
Photo (savory corn light bread): Kate Williams
Photo (Anne Byrn's spoonbread): Danielle Atkins
Photo (sweet corn light bread): Kate Williams
Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America&rsquos Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook&rsquos Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.
Preheat oven to 375°. Set dry skillet over low heat to heat while you make the batter. Whisk cornmeal, baking soda, and salt in a medium bowl. Make a well in the center and add egg and buttermilk, then whisk vigorously, starting in the center to incorporate egg and working your way out, until dry ingredients are incorporated and batter is smooth.
Increase heat to medium-high and add bacon fat to skillet. Swirl to coat bottom and sides of skillet. Whisk batter once more to reincorporate, then pour into skillet and smooth top (batter will sputter around edges).
Bake cornbread in oven until the edges are golden brown and the top is golden, cracked in places, and firm to the touch, 25–30 minutes. Let cool in pan at least 5 minutes before cutting into wedges. Serve with Hot Honey Butter.
Do Ahead: Cornbread can be baked 8 hours ahead. Let cool store tightly wrapped at room temperature.
How would you rate Classic Skillet Cornbread?
Comes together super quick and easy! Very dry but pairs great with chili.
Delicious! Pairs well with chili or good as a snack. Soaks up sauce nicely. Love that it’s not sugary or uses wheat flour.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- 1 1/3 cups sifted all-purpose flour
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
- 2 1/2 cups buttermilk, at room temperature
- 2 large eggs, slightly beaten, at room temperature
- 2 jalapeno chiles, seeded and ribs removed, minced (optional)
- 2 cups yellow cornmeal
Heat oven to 400 degrees. When hot, heat a 10-inch cast iron skillet in oven until very hot, 10 to 15 minutes.
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine all but about 1 teaspoon of the butter, buttermilk, and egg. Stir into the dry ingredients just until blended. Stir in chiles, if desired.
Remove skillet from oven to a trivet or hot pad. Using a pastry brush, quickly coat pan with the remaining teaspoon of melted butter.
Pour batter into pan, filling each triangle about 2/3 full. Bake until golden brown, 35 to 40 minutes. Cool on a wire rack for 5 minutes. Remove from pan, cool completely on rack.
- 2 cups self-rising white cornmeal mix
- 1 teaspoon granulated sugar (optional)
- 2 large eggs
- 2 cups whole buttermilk
- 3 tablespoons salted butter
- 1/2 cup salted butter
- 3 cups chopped sweet onion (from 2 large onions)
- 2 cups chopped celery (from 6 stalks)
- 2 tablespoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 6 large eggs
- 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
- 10 cups chicken broth
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl add to cornmeal mixture, stirring just until moistened.
Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
Bake in preheated oven until Cornbread is golden, about 25 minutes cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.
Stir together eggs in a very large bowl stir in crumbled Cornbread, onion mixture, stuffing mix, chicken broth, black pepper, and kosher salt until blended.
Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)
Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes.
Classic Southern Cornbread
Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°F.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened do not overbeat.
Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.
Roasted Tomato, Onions, and Cheddar Cornbread
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 coarsely chopped medium onion. Cook, stirring often, until the onion is golden, about 6 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon each chopped fresh thyme and oregano, and cook for 1 minute. Cool. Make the batter, stirring just until moistened and lumpy. Stir in the cooled vegetable mixture and 1/2 cup shredded extra-sharp Cheddar cheese (preferably a farm-style imported British Cheddar). Stir just until smooth. Spread in the hot skillet. Top the batter with 8 Oven-Roasted Tomatoes. Bake as directed above.
Fresh Corn, Chile, and Cheese Cornbread
Preheat the broiler. Broil 1 poblano chile, turning occasionally, until the skin is scorched. Cool. Remove the skin, ribs, and seeds, and chop into 1/2-inch pieces. Make the batter, stirring just until moistened and lumpy. Stir in the chopped chile, 1 cup fresh corn, cut from the cob, husks reserved, 4 cooked and crumbled bacon strips, 1/2 cup shredded queso blanco or Monterey Jack cheese, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of chile powder. Stir just until smooth. Line the skillet with corn husks. Pour in batter. Bake as directed above.