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My sister gave me this recipe decades ago. It is tried and true. If you are considering making cornbread stuffing for Thanksgiving I recommend this cornbread. It is not very sweet but it has body and a great flavor. It is best baked in a greased castiron skillet but is also good baked in a dish or pan.


  • 1 1/4C. sifted flour
  • 2 t. bakiing powder
  • 1 t. salt
  • 3/4 t. soda
  • 2 T. sugar
  • 1 C. corn meal
  • 2 eggs, well beaten
  • 1 1/4 C. buttermilk
  • 3 T. melted shortening (I use vegetable oil)


  • Sift flour, baking powder, salt, soda and sugar. Add corn meal and mix well. Combine eggs, milk and shortening; add to dry ingredients, mixing well. Bake in a greased pan in 425 degree oven for 35 to 40 minutes., or until done.

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