CPH Home at The University of West Georgia

Log On

Cornbread Recipes

Basic Southern Cornbread

2 cups of self-rising cornmeal
2 eggs beaten
2 tablespoons bacon drippings, melted, or vegetable oil

Heat oven to 450 degrees. Grease 9 inch skillet with about 2 tablespoons of shortening or oil. Leave oil in bottom of pan and place pan in oven to heat.  Combine cornmeal, 2 eggs, buttermilk, and the melted bacon drippings. Mix well. Pour into hot skillet. Batter will sizzle.  Bake at 450 degrees for 35 minutes or until golden brown. Serves 6 to 8.


Regular Cornbread

3 cups corn meal
1 cup buttermilk

Mix well and cook 400 degrees until brown.


Cracklin' Cornbread

¼ cup butter or margarine
2 cups self-rising cornmeal
½ cup all-purpose flour
2 ½ cups buttermilk
2 large eggs, lightly beaten
1 cup cracklins’ (1 cup of cooked crumbled bacon [12 to 15 slices] can be substituted.)

Place butter in 9 inch iron skillet, and heat in a 425 degree oven for 4 minutes. Combine cornmeal and flour in a large bowl; make well in the center of mixture. Stir together eggs, buttermilk and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet. Bake at 425 degrees for 25 to 30 minutes or until golden brown. Serves 8 to 10.


Salsa Cornbread

1 ½ cups White Lily Self-Rising Cornmeal Mix
½ teaspoon garlic powder
1 tablespoon plus 1 teaspoon vegetable oil
1 large egg, lightly beaten
½ cup milk
½ cup salsa
1 (4 ounce) can diced green chilies, drained

Preheat oven to 425 degrees. Coat an 8 or 10 inch cast iron skillet or 9 inch baking pan with vegetable oil. Place cast iron skillet in oven to preheat. Measure White Lily Self-Rising Cornmeal Mix into large bowl, and add garlic powder. In separate bowl, mix 1 tablespoon vegetable oil, egg, milk, salsa, and chilies. Pour mixture into the White Lily Self-Rising Cornmeal mixture. Stir until blended. Pour into preheated skillet or baking pan. Bake 30 to 35 minutes or until golden brown. Makes 8 servings.


Uncle Charles' Cornbread

1 cup self-rising cornmeal
1 cup cream style corn
2 eggs, slightly beaten
¼ cup of vegetable oil
1 cup sour cream

Lightly grease 9 to 10 inch skillet. Place in 400 degree oven until hot. Mix together all ingredients. Pour batter into hot pan and cook at 400 degrees for 40-45 minutes, or until golden brown and firm to the touch.


Buttermilk Cornbread

1 egg
1 ½ cups buttermilk
¼ cup oil
2 cups self-rising corn meal
1 teaspoon sugar
1 teaspoon soda

Heat oven to 450 degrees. Grease and heat black iron pan in oven or top burner. Beat egg with fork. Add milk and shortening. Stir in meal, sugar, and soda. Blend thoroughly. Pour batter into pan and bake 15 to 20 minutes. Cut in squares.


Native American Cornbread

1 egg
1 cup cornmeal
¾ cup sugar
1 cup milk
1 teaspoon salt
1 cup sifted flour
1 teaspoon baking soda

Preheat oven to 450 degrees. Thoroughly grease the bottom and sides of a 10 inch cast iron frying pan with ovenproof handles. Place all ingredients into a mixing bowl and mix thoroughly. Pour batter into frying pan. Bake in oven for 30 to 40 minutes or until brown. Remove from pan. Cut into wedges.


Jalapeno Cornbread

1 ½ cups self-rising corn meal
1 teaspoon baking soda
2 eggs, well beaten
1 cup buttermilk
½ cup salad oil
1 ¼ cups shredded Cheddar Cheese
1 cup chopped green onions
1 cup cream-style corn
½ cup fined chopped Jalapeno peppers

Combine meal and soda in large mixing bowl. Add eggs, buttermilk, and oil; mix it well. Stir in cheese, onions, corn, and peppers. Preheat oven to 375 degrees. Grease and heat 10 inch iron skillet in oven. Pour batter into hot skillet. Bake 45 minutes, or until done. Makes 8 servings.


Broccoli Cornbread

1 package (10 oz.) frozen chopped broccoli, thawed
1 large onion, chopped
½ cup cottage cheese
½ cup margarine, melted
4 eggs, well beaten
¾ teaspoon slat
1 box (8 ½ ounces) corn bread mix

Drain broccoli to avoid excess moisture in the recipe. Combine first six ingredients. Stir in corn bread mix. Pour mixture into greased 13x9x2 inch baking pan. Bake at 400 degrees 35 minutes or until brown. Makes 12 servings.


Mayonnaise Cornbread

1 cup cornmeal
¾ cup self-rising flour
6 tablespoons mayonnaise
¾ cup milk
1 teaspoon salt

Combine meal and flour, stir in mayonnaise. Add remaining ingredients. Place in a greased 8 inch square pan and bake at 425 for 20 minutes or until brown.