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Southern Corn Bread

Categories: Breads

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Serve this savory cornbread at lunch or dinner; it can easily be paired with soups, stews, salads and entrees.


  • 1/4 c. vegetable shortening
  • 2 c. white cornmeal
  • 2 tbsp. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 lg. eggs
  • 1 tsp. baking soda
  • 2 c. buttermilk


Melt shortening in a 9-inch iron skillet or a 9-inch square baking pan in the oven, brushing sides of pan with melted shortening.
In a mixing bowl, sift together cornmeal, flour, salt, Clabber Girl Baking Powder and baking soda; set aside. In a separate bowl, combine egg and buttermilk and stir into the flour mixture along with melted shortening. Pour batter into the hot skillet or baking pan.

Bake at 450°F for 15 to 18 minutes, or until browned. Cut in squares or wedges; serve hot with plenty of butter.

This recipe has been featured on the Clabber Girl label for many years and now is in the Clabber Girl Recipe Book