Old Fashioned Cornbread Recipe – Lana’s Cooking

P.a.n. pre cooked white cornmeal cornbread recipe

My best and most basic old-fashioned cornbread recipe. Made with finely ground white cornmeal, whey, and unsweetened (!) it’s the perfect accompaniment to everything from fried chicken to chili.

There are probably as many cornbread recipes as there are southern cooks. Although not strictly a “southern thing,” cornbread is widely served throughout the South. It’s just as good with a Southern-style vegetable dish like peas, fried okra, and veggies.

There are many different types of cornbread. It’s an inherent part of Southern comfort food. There is the old-fashioned buttermilk cornbread as I am going to show you here. Then there is the corn puts, which is nothing more than cornmeal, water and salt formed into “pones” like small thick pancakes and cooked in the oven. There is also hot water cornbread, corn sticks and corn muffins.

And don’t forget about silent puppies! They are also essentially cornbread.

My favorite of all the different types is what we call lace cornbread. It is cooked in a pan on the stove made of a very thin and light dough that is poured into hot oil and quickly fried until a golden color is obtained. It takes some skill and a little practice to make lace cornbread.

I have many cornbread recipes, but this is my standard and an excellent one to add to your recipe collection.

  • Made from scratch, cornbread is a rustic and simple food
  • .

  • It is a classic Southern dish served with many traditional southern foods.
  • When you see how easy this recipe is, you’ll never look for a boxed mix again
  • .

  • Everything is cooked in a pan. Less kitchen cleaning time!
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All the ingredients needed to make old-fashioned cornbread.
  • Finely ground white corn flour (See my cornmeal review
  • below.)

  • Canola or peanut oil (Use an oil with a high smoke point).
  • Whey (It gives cornbread a pleasantly acidic taste, a smooth texture, and helps it rise quickly.)

In addition to all the different types of cornbread, there is also the question of cornmeal itself. Grocery stores throughout the South have many different cornmeal products on the shelves. But the most important thing to make a good cornbread is finely ground white cornmeal.

My favorite brand? Well, it’s Arnett’s hands down.

Now, I don’t have any association with Arnett. They have no idea who I am. I just like their cornmeal.

A couple of other good brands are Hoover’s and Sholar’s. It’s easy to find those marks in rural areas, but here in North Georgia near Atlanta, I can’t get them anywhere! Okay, I only stock up when I take a trip to the southern part of the state.

An additional note: you will notice that there is no sugar in this recipe. In my opinion, there is no place for sugar in cornbread. This is a rustic, salty bread and sugar just doesn’t belong there. If I wanted something sweet, I would make a cake. Cornbread is not cake. Sorry if you’re a sugary cornbread lover type.


the pan

A cast iron skillet with oil at the bottom.STEP 1.

. Add 3 tablespoons of canola oil to a 10-inch iron skillet (or for a lighter recipe, cover generously with cooking spray). Place the pan in the oven, set the oven to 400 degrees, and preheat both the pan and oven while mixing the dough.

TIP: A cast iron skillet makes the best cornbread. If you don’t have one, I encourage you to buy one. They are not very expensive and will last you a lifetime.

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Mix the dry ingredients

STEP 2. Combine the dry ingredients of cornmeal, flour, salt, and baking powder in a medium bowl.

Mix and add the wet ingredients

STEP 3. Combine the wet ingredients of oil, eggs and buttermilk.

STEP 4. Pour wet ingredients into dry ingredients. Mix well. I use a whisk just to make sure to remove all the lumps.

Add the dough to the pan

STEP 5. Carefully remove the hot pan and quickly pour the dough. Immediately return the pan to the oven.

Bake the cornbread

STEP 6. Bake for about 25 minutes or until the top and edges are light golden.

Silicone handle cover.STEP 7
. STEP 7.

Remove the pan from the oven and let it cool slightly before serving.

  • Cheesy
  • Chili Cornbread

  • Sour Cream & Onion
  • Cornbread

  • Easy Hot Water
  • Lacy Cornbread Cornbread

  • Turkey & Southern Cornbread Dressing
  • Corn Puts
  • Southern Cornbread Muffins Southern

  • Hush Puppies Pepper
  • Cheese Sticks Corn Flour Corn

  • Fritters
  • Corn

  • Dodgers
  • Corn Muffins with

  • Chili and Cheese Corn
  • Muffins A well-seasoned cast iron skillet is a must to nail the perfect old-fashioned cornbread. It makes a delicious, golden crust, and a light, moist interior. If you don’t have one, you can use a different baking pan or a baking dish. Please note that your results will be different.
  • Be sure to preheat the cast iron skillet. That step is very important to achieve those delicious crispy edges!
  • Use a toothpick to check if it is cooked. If a toothpick inserted in the middle comes out clean, the cornbread is ready.
  • Store this product at room temperature for 2-3 days or a week, tightly wrapped, in the refrigerator. To reheat, simply put it back in the oven until it heats up.
  • It can be frozen in an airtight container or bag for about 2 months. Defrost in the refrigerator before reheating.
  • Make “loaded cornbread” by adding shredded cheddar cheese, bacon chunks and scallions to the dough
  • .

  • Kick him with grated pepper jack cheese and diced jalapeños
  • .

  • If you simply insist on a little sweetness, try a splash of honey or syrup on top.
  • Real Simple Southern Fried Chicken
  • Family Favorite Chili
  • Old Fashioned

  • Southern Style Green Beans Old Fashioned
  • Copper Pennies
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📖 Recipe

— This post was originally published on June 18, 2009. It has been updated with new photos and additional information.

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