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It doesn't get any better than this cornbread recipe from my favorite Southern Living cookbook! It's Southern cooking at it's finest!

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Time needed

7 min preparation + 15 min cooking

Serving Size / Yield

7 servings


  • 2 1/3 C. self-rising cornmeal
  • 1/3 C. sugar
  • 4 large eggs
  • 1 C. vegetable oil
  • 1/2 C. buttermilk
  • 1/4 C. unsalted butter, melted

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1. Preheat oven to 425°. Combine cornmeal and sugar in a large bowl; make a well in center of mixture.

2. Whisk together eggs and next 3 ingredients; add to dry mixture, whisking until blended. Spoon into a greased (12-cup) muffin pan, filling two-thirds full.

3. Bake at 425° for 15 minutes until golden. Serve warm. Makes 1 dozen.

This recipe is from the cookbook Southern Living Off the Eaten Path.


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