Southern Cornbread - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Traditional southern cornbread is often, like this recipe, unsweetened. The key to perfect cornbread is using just enough butter in a hot skillet to crisp the edges. Eat this fresh and warm, or use it as the base for cornbread dressing.


  • 2½ cups skim milk
  • 2 Tbsp. lemon juice
  • 3 cups stone-ground cornmeal
  • 1 tsp. salt
  • 6 tsp. baking powder
  • ¾ tsp. baking soda
  • 3 eggs
  • ½ cup olive oil
  • ¼ cup unsalted butter, melted, divided


  1. Place a 12-inch cast iron skillet on the center rack of the oven and preheat to 375°F.
  2. Combine milk and lemon juice and let sit for 5 minutes.
  3. In a large bowl, whisk together cornmeal, salt, baking powder, and baking soda.
  4. Whisk eggs into soured milk. Drizzle in oil and all but 1 tablespoon of the melted butter.
  5. Whisk wet ingredients into dry ingredients until well mixed but slightly lumpy.
  6. Pour remaining butter into hot skillet and swirl to coat bottom and sides. Pour batter into prepared skillet. Bake until cornbread is lightly browned on top and a toothpick inserted into the middle comes out clean (about 45 minutes).
Nutritional analysis per serving: Calories 515; Total Fat 30g (38% Daily Value); Saturated Fat 8.5g (40% DV); Trans Fat 0.5g; Cholesterol 104mg (35% DV); Sodium 1005mg (43% DV); Total Carbohydrate 54g (20% DV); Dietary Fiber 4.5g (14% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 11g; Vitamin D 10% DV; Calcium 35% DV; Iron 15% DV; Potassium 8% DV; Molybdenum 90% DV; Chromium 60% DV; Phosphorus 60% DV.
Recipe by Guiding Stars at
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