Southern-Style Cornbread Recipe | Vegetarian Times Skip to main content

Southern-Style Cornbread

Fresh corn kernels in the batter win this bread rave reviews (and keep it moist). Add chives and freshly ground pepper, if desired, to give it an extra kick.



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1¼ cups cornmeal
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¾ cup all-purpose flour
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¼ cup sugar
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¾ tsp. baking powder
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¾ tsp. salt
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¼ tsp. baking soda
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1 cup low-fat milk
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1 large egg
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3 Tbs. melted unsalted butter
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1 cup fresh or frozen corn


1. Preheat oven to 350°F. Coat 9- x 9-inch baking pan with cooking spray.

2. Combine cornmeal, flour, sugar, baking powder, salt, and baking soda in medium bowl. Whisk together milk, egg and butter in separate bowl. Stir milk mixture into cornmeal mixture, then fold in corn.

3. Spread in prepared pan. Bake 25 to 30 minutes, or until sides begin to brown and toothpick inserted in center comes out clean. Cool on rack before slicing and serving.

Nutrition Information: 

4 g
Total Fat: 
4 g
Saturated Fat: 
2.5 g
25 g
28 mg
255 mg
1 g
5 g
Makes 12 squares

Comments on this Recipe

This turned out very well. I used about half the sugar since I'm not a fan of sweet cornbread and I added finely chopped chives and jalapenos. This recipe is a keeper.

I am used to Jiffy mix. Next time I will probably add more sugar and cook at a higher heat. I used a cast iron skillet. Overall a much healthier alternative and tasty too!

Worked ok without the corn. I'd recommend going easy on the cooking spray, or maybe even try buttering the pan?, because the bottom of mine came out a little wet.

I am from the south, made this cornbread and loved it. I had no problem with the bottom being soggy, perhaps that was a result of not using the corn? I cut the sugar in half with no ill effects. I am about to make it again adding diced jalapeno.

I am also from the south, and loved this cornbread. So did my family. I used corn, as in the recipe, but I buttered the pan instead of using spray and got a nice crunchy crust.

can we use fine corn flour instead of corn meal? Just curious.

Southern cornbread does not have corn or sugar in it. It often doesn't include flour, either, and it is baked in a cast iron skillet that is heated in the oven before the batter is poured in. This cornbread is ok, but calling it "southern-style" is pretty much blasphemous.

I have to agree that I have never heard of using sugar or flour in traditional 'Southern' cornbread. It was only after I moved out of Georgia to the northest that I ever had cornbread made that way. I would suggest renaming your dish!

Northern style cornbread? I live in Maryland & experience both types -- depending on the sugar, we can tell where the family is from. Southerners don't add sugar. Northern tastes demand it.

Jiffy mix cornbread contains lard so if you are a vegetarian best start reading labels. Pilsbury puts lard in all their pie crusts too.

Delicious. We like our cornbread sweet, so I drizzled it with honey after baking. I used frozen corn, but I would recommend using either fresh corn or just omitting it.

Forget the debate of flour and sugar in this recipe. It is totally delicious!! I used frozen corn without a problem but will try fresh in season. I have tried many cornbread recipes some use flour some don't; some use sugar some don't. I love this cornbread. For the record I used Splenda because I am diabetic. This is a winner.

Southern corn bread does not use sugar as suggested. (married into the south. Northern families (mine) do use sugar but the cornbread is called Johnny Cake. It raises higher and of course sweeter. I have made both and enjoy the "Johnny Cake" more but make it now with less sugar and have always added corn on the cob sliced off or frozen corn and adding a Mexican twist by adding green chilies. Delicious! This recipe is not Southern but will try it.

I just made this and I won't be making it again. First of all, I always cut the sugar by 85% because I find American recipes use an inordinate amount of it (I heard there's an obesity problem there...)! Even with a minimal amount of sugar, it was too sweet. I'm trying the one in Sundays at Moosewood next.