Southern Cornbread
30 mins (prep 10, cooking 20)
8 ingredients
8 servings
This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven!

Categories:  holiday , <-30-mins , north-american , kwanzaa , oven , american , number-of-servings , breads , equipment , southern-u.s. , time-to-make ,
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Serving Size (71.32 g)
Servings 8
Amount per Serving
Calories 93.98 Calories from Fat 72.18
% Daily Value *
Total Fat 8.02g 98.76%
Saturated Fat 4.96g 198.45%
Trans Fat 0.24g %
Cholesterol 22.63mg 60.36%
Sodium 457.76mg 152.59%
Total Carbohydrate 3.93g 10.47%
Dietary Fiber 0.0 g 0.07%
Sugars 3.61 g %
Protein 2.03g 32.46%
Vitamin A 285.83IU% Vitamin C 0.0mg%
Calcium 139.88mg% Iron 0.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
white cornmeal