There’s nothing better than a slice of Southern Cornbread with your favorite comfort dish. It’s a simple and delicious addition to any fall meal. From hearty soups to holiday stuffing, this souther cornbread recipe is a staple in many homes. Made in a cast iron skillet, it’s just like your grandmother used to make.
Southern Cornbread Recipe
During the fall and winter months, I’ll make a fresh batch of cornbread at least once a week. Try this recipe today and you’ll find yourself doing the same that too!
Processed sugars are in soooo many baked goods. We are trying to limit the amount of processed sugars we use and find that honey is a good substitute. It is sweeter than other sugars, therefor you don’t have to use as much. In traditional recipes, I’ll substitute 3/4 cup of honey for 1 cup of white granulated sugar. This Southern Cornbread recipe just needs a touch of sweetness. So there is just 2 Tablespoons of honey. If you don’t want a touch of sweetness, you can omit the honey completely. One night I accidently forgot to add in the honey and, to my surprise, the cornbread’s flavor was just as good, althought without that touch of sweetness.
Serving Size: 1
Amount Per Serving: Calories: 960 Total Fat: 60g Saturated Fat: 38g Cholesterol: 160mg Sodium: 3386mg Carbohydrates: 96g Sugar: 41g Protein: 13g
Serve up this Southern Cornbread with any one of these amazing recipes for a Fall Comfort Meal that your family will LOVE!
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