• Cooking Time: 20 to 25 minutes
  • Servings: 8
  • Preparation Time: 10 minutes


I love cornbread that is on the sweet side. I had a basic cornbread recipe that I tweaked into this amazing staple at my dinner table.


  • 1 c. flour
  • 1 c. cornmeal
  • 2 T. sugar
  • 4 t. baking powder
  • 3/4 t. salt
  • 2 eggs
  • 1 c. buttermilk
  • 2 T. molassas
  • 2 T. lard or shortening
  • 2 T. butter


  • Preheat oven to 425 degrees with a seasoned 10 inch cast iron skillet inside.
  • In a medium size bowl, coming flour, cornmeal, sugar, baking powder and salt.
  • Add eggs, buttermilk, molassas, lard and butter.
  • Beat with a rotary beater until just smooth.
  • With heating pad, remove cast iron skillet from oven.
  • Pour batter in skillet.
  • Place back in the oven for 20 min. or until golden brown.
  • If you don't have a seasoned cast iron skillet, go get one! Or use a 9x9 baking dish.
  • Any leftovers are good the next morning toasted with a little sugar and milk.

Categories: Bread 
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