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Southern Buttermilk Cornbread

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5 from 2 reviews

  • Author: Rose
  • Total Time: 40 minutes
  • Yield: 20 squares 1x


Traditional, southern buttermilk cornbread. Perfect to go along with soups, stews, chili, or pretty much any other meal.


  • 2 eggs, beaten
  • 2 2/3 cups buttermilk (or whole milk)
  • ½ cup oil or melted shortening, plus 1 Tbsp. for the pan
  • 4 cups self-rising corn meal mix


  1. Preheat oven to 450°F. Put 1 tbsp. oil or shortening in a 9’ X 13” dish and place it in the oven to heat. In large bowl, combine all ingredients; mix well. When the oven is preheated, take the dish out and make sure the oil is covering the bottom of the pan. Pour the batter into the hot, prepared pan. Bake at 450°F for 20-25 minutes.
  2. *This recipe is from a bag of corn meal mix - I copied it down a few years ago.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Cuisine: Bread
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