Southern Corn Bread

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

There are more recipes for corn bread than there are magnolia trees in the South. This is a family standard.


  • cup sifted flour
  • cups sifted cornmeal
  • 1 teaspoon baking soda
  • ½ teaspoon salt, if desired
  • 2 eggs
  • 1 cup buttermilk
  • 2 cups whole milk
  • tablespoons butter


  1. Preheat the oven to 350 degrees.
  2. Sift the flour, cornmeal, baking soda, and salt into a mixing bowl. Beat the eggs until foamy and stir them into the dry mixture. Stir in the buttermilk and 1 cup whole milk.
  3. Heat the butter in a 9 × 2-inch black skillet, and when it is very hot but not brown, pour in the batter. Carefully pour the remaining 1 cup whole milk on top of the batter without stirring. Place the dish in the oven and bake 50 minutes, or until set and baked through. Slice into wedges.