Southern White Cornbread Recipe made in a cast iron skillet from scratch is the perfect southern comfort side dish. The scent fills the house with the expectancy of a slice of home crafted White Cornbread with its golden browned crisp edges.
Southern White Cornbread Recipe
A few weeks back, we posted our Southern Cornbread recipe that was made with yellow cornmeal. It’s sweet and delicious. We were anxious to share a white cornbread recipe that is a traditional southern recipe. This version is not sweet like our other recipe.
Growing up in Kentucky, we regularly had the pleasure of both white and yellow cornbread as our side dishes. With a tight budget, mom always chose cost-effective and filling solutions for us. As grownups, all southerner folks love cornbread’s unique smell, taste, and look… it keeps us coming back for more. Made from scratch cornbread in a cast iron skillet, transports us right back to Granny’s kitchen!
In the South, we enjoyed Cornbread year-round. Most folks today only experience yellow cornbread. Try cooking some White Cornbread this Fall and Winter… everybody needs to mix things up a bit. You’ll realize how quickly the family will notice something is different and fun.
After tasting our White Southern Cornbread, your friends and family will discover it ain’t just for country folks anymore! This dish is delicious… you won’t have a crumb left! You will realize that this recipe will win them all over especially if you serve it with Kentucky Soup Beans.
INGREDIENTS FOR OUR SKILLET CORNBREAD RECIPE
- Martha White’s – White Cornmeal mix Hot Rize
You can also choose to use sugar if you enjoy the sweeter taste.
HOW TO MAKE OUR SOUTHERN CORNBREAD RECIPE
You will need to preheat your oven to 450 degrees. Put 1/4 cup of lard and allow to melt in your 10” cast iron skillet.
The inside of the skillet will be grease by moving the melted lard along the sides.
In a large mixing bowl add 1 egg and 1 3/4 cups buttermilk and stir to blend.
Add 2 cups of Marth White’s Cornmill Mix Hot Rise, to bowl. Whisk only until blended, not smooth like a cake mix.
Add a little water to thin if needed to reach consistency.
*If you are using milk instead of buttermilk, add milk and lemon juice to large bowl and allow to sit for 5 minutes.
Pour about half of the hot melted lard into the mixing bowl and stir until incorporated.
Pour the batter mixture back into the cast iron skillet.
Bake at 450 degrees for 20-25 minutes until the top is golden brown.
We suggest inserting a long flexible metal spatula to go around the edges before turning the entire skillet upside down to remove the cornbread. This is done to reduce the opportunity for the cornbread to stick to the skillet. After the cornbread is removed, you should allow it to cool for at least 10 minutes before returning into the skillet. This allows the cast iron skillet and cornbread to cool.
Once you’ve experienced our Southern White Cornbread Recipe, please consider giving some of our other southern classic dishes a spin. Take a few minutes, reminisce about mom and granny’s kitchen, and visit our other dinner, sides, and dessert recipes!
Thank you so much for choosing to spend a little time with us!
Have a wonderful safe and happy day!
- 1/4 cup Lard
- 1 Egg
- 1 3/4 cup Buttermilk
- 2 cup Martha White White Cornmeal Mix
- 1/3 cup Water as needed
- Put lard in a 10" skillet and stick in a 450 oven.
- In a lerge bowl, pour the egg.
- Add the buttermilk and stir to blend.
- Add the cornmeal mix and stir until blended.
- If batter looks too thick, add a little water to get batter to cake mix consistency.
- Pour about half of the melted lard into bowl and stir until incorporated.
- Pour batter into skillet and cook for 20-25 minutes until golden brown.
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