Southern Cornbread: the King of Breads

Nothing beats a warm, moist slice of Southern cornbread. Enjoy it with your favorite soup or stew or eat it plain.

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This week, I am sharing a recipe for one of my favorite foods: cornbread. I like how cornbread tastes, I like how it smells, I like how it crumbles up and makes a good stew even better. The fact that it also serves as the base for my super-secret dressing recipe is just an added bonus.

I made Brunswick stew Monday, so naturally I needed a pan of cornbread to go with it. The stew was good, but I'd be just as happy eating a plate of cornbread.

The recipe I like to use is a slight variation of the White Lily Southern Cornbread recipe.


1 egg
2 c. White Lily self-rising buttermilk enriched white cornbread mix
1 1/4 c. milk (I use skim)
1/4 c. vegetable oil (I usually use half this amount. The results are still good and it saves fat and calories)


Preheat oven to 425F.

Beat egg, add remaining ingredients and stir until blended.

Pour mixture into 8x8 baking pan or 8-inch cake round coated with non-stick cooking spray.

Bake 20-25 minutes.

Serve with stew, eat it plain, slather it in butter or do what my husband does and eat it with ketchup (yuck!).

Do you have a favorite recipe? Please share it by clicking here or you can email it to kristi.reed@patch.com.

Dorothy Barrett Sims January 20, 2012 at 05:38 PM
I use buttermilk. Makes it much better, I think.
Kristi Reed January 20, 2012 at 05:41 PM
Buttermilk is good too. I think it changes the taste and texture a bit. I like both.
Brian Crawford January 20, 2012 at 06:19 PM
No offense but I am firmly in the buttermilk camp. Throw a few cracklins in there while you're at it. Mmm mmm.
Elizabeth January 31, 2012 at 04:09 AM
So glad you do not put SUGAR in your cornbread!! I make cornbread muffins so each person gets the browned crust all the way around and on top of his serving. Also, I put mine in the bowl first, then add the soup, stew, or chili. Yummy!!
Kristi Reed January 31, 2012 at 10:24 AM
Muffins are a good idea. I love the browned crust!


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