Southern Cornbread

If you would have told me a few years ago that my dad would be the one to teach me how to make cornbread, I wouldn’t have believed it. Just goes to show you are never to old to learn something new. My father had never cooked anything before he retired. I used to tell people my dad would burn water if he tried to heat it up. It’s not because I thought my dad wasn’t smart, it’s simply because he had never cooked.

My dad has been retired for seven years now. Upon retirement he told my mom that she had to do all the cooking and cleaning down through the years and now he was going to help her and do a lot of the cooking and cleaning. That’s exactly what he’s done.

Amazingly enough, just recently my dad taught me how he makes southern cornbread. He’s got it down to a science. I am really proud of my dad. In the video below you will find step by step instructions on how to make this delicious cornbread. I am a “daddy’s girl” and after a little convincing I was able to talk Dad into making this video with me. I think you will enjoy it.

Recipe for a 12 inch pan 2 1/2 cups of White Lily Buttermilk cornmeal (It’s best if you use the one with the green writing, not red.) Make sure your frying pan handle is oven safe.

1/8 cup of self rising flour
2 eggs
4 tbsp of canola oil
1 to 1.5 cups of milk

Measure your corn meal and self rising flour and place in your mixing bowl.
Put 2 eggs in a small bowl. Mix. Add 4 tbsp of canola oil to eggs and mix together.
Add egg mixture to your corn meal, mix it together.
Add milk a little at the time and mix.
When your mixture is thin it will be ready.
Spray your pan with cooking spray.
Put your corn meal mixture into your pan.
Put it in the oven (do not preheat oven)
Now turn the oven on 450 F.
Start checking corn bread after 15 minutes, it may take 20 to 25 minutes depending on your oven.
When you lightly touch the corn bread and it feels a little firm, it’s time to turn off your oven and turn on broil on high. Watch cornbread closely.
It will take 2 to 3 minutes to brown your cornbread.
After it’s cooked take it out of the oven and carefully flip it onto a large plate.
Cut cornbread immediately and serve hot with butter. Enjoy!

White Lily Buttermilk Corn meal can be found here:
Check to see if you can purchase it at your local grocery store to save money.)
White Lily Self Rising Flour can be found here:
12″ Frying Pan can be found here:

Equipment I use: Light Kit:
Light bulbs:
Shure MV88 iOS Digital Stereo Condenser Microphone
Lightening Extender Adapter

——-DISCLAIMER——- This video and/or description contain affiliate links. These links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.

Published by thegingeroptimist

My name is Jan McIntyre, also known as The Ginger Optimist. I love Jesus, cooking, baking, making my own DIY products, photography, makeup, bargain shopping and encouraging others.

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