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10 min.
22 min.
8 to 10 servings

Easy Southern Cornbread


  • 1 teaspoon All-Vegetable Shortening
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 1 1/3 cups milk
  • 1/4 cup Pure Vegetable Oil
  • 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
  • 2 cups Martha White® Self-Rising Enriched White Buttermilk Corn Meal Mix

Preparation Directions

  1. HEAT oven to 450ºF. Spoon shortening into 8-inch ovenproof skillet or 8-inch square or round baking pan. Place in oven to heat for about 5 minutes.
  2. WHISK egg in medium bowl. Stir in buttermilk, oil and corn meal mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet.
  3. BAKE 20 to 25 minutes or until golden brown.
  4. SELF-RISING CORN MEAL VARIATION: Prepare as directed above but substitute self-rising corn meal for self-rising corn meal mix and increase buttermilk to 1 3/4 cups or milk to 1 1/2 cups.

Nutritional Information Per Serving

Serving Size (1/8), Calories 200 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1g, Trans Fat g), Cholesterol 30mg, Sodium 480mg, Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 2g), Protein 5g; Percent Daily Value*: Vitamin A %, Vitamin C %, Vitamin D %, Calcium 15%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.