Traditional Southern Cornbread (From a Woodstove Cookbook)

If Your Granny Had a Woodstove, This Cornbread Was on It

Now, I don’t like to start family debates, but cornbread can be controversial — sweet or no sweet, skillet or baking dish, crumbly or cakey? Around here, we keep it simple and Southern, just like the American Standard woodstove cookbook taught us. This is the kind of recipe passed down through generations, baked in cast iron, and served hot with a pat of butter melting right into the golden crust.

We’ve been making this Traditional Southern Cornbread ever since that sturdy woodstove came into our kitchen many moons ago. And honey, it still hits the spot every single time.

So let’s settle this once and for all: sugar or no sugar? Skillet or no skillet? Pull up a chair and let’s talk about it—after you try this recipe, of course.

Also try our Buttermilk Biscuits with Honey Butter for the perfect Southern combo!

Ingredients You’ll Need

Here’s what goes into this old-fashioned cornbread, just like mama made it:

1 1/2 cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 to 3 tablespoons sugar (adjust to your taste)
1 teaspoon salt
3 eggs
3 tablespoons shortening, divided

How to Make Traditional Southern Cornbread

Preheat your oven, grab your trusty cast iron skillet, and let’s get that kitchen smelling like memories.

Start with the eggs. Crack all three into a large mixing bowl and give them a good whisk.
Add the wet and dry stuff. Pour in your milk, salt, sugar, baking powder, and 2 tablespoons of the shortening. Stir it all up until well blended.
Bring in the cornmeal. Add it in and stir until it’s fully mixed—no dry patches, but don’t overdo it.
Then add the flour. Same deal—just enough mixing to make sure everything’s cozy.
Preheat the oven to 425°F (220°C). While that’s heating, put your cast iron skillet on the stove and melt the remaining tablespoon of shortening.
Pour the batter into the hot, greased skillet. You should hear a soft sizzle—that’s the sound of a good crust starting.
Bake for about 30 minutes. The top should be golden brown and a toothpick should come out clean. Don’t open the oven too early—let it do its thing.
Let it rest, then serve warm. Slice it up, slather with butter, and enjoy!

Tips, Tricks & Southern Secrets

Want a crispier crust? Let the skillet get good and hot before pouring in the batter.
No shortening? Butter or bacon grease work beautifully—bacon grease gives it that real down-home flavor.
Don’t overmix. If your cornbread turns out tough, you might’ve stirred too hard. Just fold everything together gently.
Add-ins welcome! Want a little flair? Try a handful of shredded cheddar, chopped jalapeños, or even a sprinkle of green onions.
Gluten-free tip: Sub in a 1:1 gluten-free flour blend to make it work for everybody.

Interested in cornbread history? Read about its origins on Southern Foodways Alliance.

So, What’s the Verdict?

Is this how your granny made it? Or do you put a twist on your cornbread? Either way, this recipe brings the warmth and flavor of a Southern kitchen straight to your table. From woodstove to modern oven, some things never go out of style.

👇 Let me know in the comments:
Do you like your cornbread sweet, or keep it savory? And what’s your favorite add-in—cheese, jalapeños, or just butter, please?

You might also love our Creamed Peas and Potatoes – Old-Fashioned Southern Comfort for a full Southern spread!