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Southern Cornbread Recipe

Ingredients

How to make it

  • In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and salt.
  • Heat milk, water, and butter until very warm (120* to 130*F).
  • Gradually add to flour mixture.
  • Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add eggs and 1 cup flour; beat 2 minutes at high speed of electric mixer.
  • Stir in corn and remaining flour to make soft batter.
  • Turn batter into 2 greased 8- 1 / 2 x 4-1 / 2-inch loaf pans.
  • Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Bake at 375*F for 30 to 35 minutes or until done. Serve warm.

Reviews & Comments 13

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  • Good4U 10 years ago
    Review in IMI by Lilliancooks
    Southern Cornbread
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  • nativeprincess 13 years ago
    Love your cornbread recipe! Can't wait to try it along with some pinto beans :) (I grew up on beans & cornbread, great combination!)
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  • celiac_ceahow_martine 14 years ago
    I've never heard of Southern cornbread using yeast or this much flour (kinda goes against the whole genre). But I still might try it for my family (they don't have celiac disease).
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    " It was excellent "
    minitindel ate it and said...
    you cant beat good ole southern cooking
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    " It was excellent "
    justjakesmom ate it and said...
    This looks good to me!
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    " It was not good "
    maybelline ate it and said...
    Huh?
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    " It was just okay "
    lilliancooks ate it and said...
    I just made this and you were right Points...its very dry and crumbly! I made it as written except I used 1 envelope of yeast instead of 2. This worked fine, it just took 2 hours to double instead of one. I was very careful with adding the flour. It only took about 3 cups of flour instead of 4. Since this is a Fleischmann's recipe I thought it would be much better! It really didn't have much flavor! I guess I'm still on the look out for a great cornbread recipe! Points, I think you could probably create one on your own! I gave this 3 forks! And of course, I posted a pic for you!
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    " It was just okay "
    lilliancooks ate it and said...
    I think I'll try this one! I've been looking for a good cornbread recipe to go with soup. I'll also use the leftover cornbread to make another recipe from this site! I might cut the yeast down to one envelope though...2 sounds like overkill.
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    " It was excellent "
    momo_55grandma ate it and said...
    love the ingredients thanks high5
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  • paintgirl 15 years ago
    I love Corn bread, but have never made it with yeast. I may have to try this, but I agree with you that the flour seems out of raito. I imagine that if you lowerd the flour to 3 cups or added an additional egg it may be more firm like a cake.
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  • shirleyoma 16 years ago
    Never had anything like this before, thanks for the tip, sounds good! Good with pinto beans I bet!!
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  • pointsevenout 16 years ago
    Pay attention to step 6. Only stir in enough of the remaining flour until the batter just starts to pull away from the side of the bowl. I think anymore after that and it's too much flour. Maybe a reason my loaves were on the crumbly side.
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  • pointsevenout 16 years ago
    I expected this cornbread to turn out more loaf bread like in slicing texture but it was more cornbread crumbly texture. Maybe I added a little too much flour. It's still tasty but less sweet than what I'm used to making. But slather a little bit of butter and a spoonfull my tomato jam on a slice and it tastes great.
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pointsevenout Athens, AL

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