A Southern Cornbread Recipe

Southern Cornbread Recipe

Growing up on a farm in Kentucky and eating good cornbread was something I will never forget. Many people may associate the Kentucky Derby with Kentucky and they would be right. However, on our farm we were a long way from Churchill Downs, besides that was only once a year. We lived and worked on the farm year round. And we ate good cornbread and good country cooking.

Somehow my mom’s cornbread recipe was lost, at least I don’t have it. So of the many attempts to make a good cornbread I never got the one I was looking for until I put this one together.

We had a basic recipe but not until recently did I put something together from online searches that I came up with a recipe that was really delicious and we will make repeatedly.

I did make some changes to go along with our desire to eat whole-food, plant-based. A link will be provided using coconut oil as an ingredient in homemade butter to replace butter. We’ve also replaced eggs with 1 tablespoon of flax seeds and 3 tablespoons of water to equal 1 egg. If more than one egg is needed keep the same ratios for each extra egg needed, for example, if your recipe calls for 2 eggs use 2 tablespoons of flax seeds and 6 tablespoons of water, etc.

The picture above was sort of an afterthought because we ate some of the cornbread and it was so good!

So here’s the recipe.


6 tablespoons homemade butter

1 1/4 cup corn meal (we ground grits into course corn meal)

¾ cup Einkorn flour

1 teaspoon salt

1 ½ teaspoon baking powder (we used ½ t of Arrowroot and ½ t of cream of tartar)

1 cup buttermilk (use 1 tablespoon apple cider vinegar to 1 cup of a nut milk)

plus ½ cup nut milk like cashew, almond or soy

2 eggs slightly beaten (we used 2 tablespoons flax seed and 6 tablespoons of water)

½ teaspoon baking soda


  1. Preheat oven to 450 degrees F

  2. Pour oil in cast iron skillet or 9×9 baking dish, put in oven only long enough to melt the butter.

  3. Combine corn meal, flour, salt and baking powder in a large bowl.

  4. In a small bowl, combine “buttermilk”, nut milk, and egg substitute. Stir.

  5. Pour milk and egg mixture into cornmeal mixture. Stir to combine only.

  6. Add melted butter to mixture, stir again briefly.

  7. Pour mixture into baking dish and place in oven.

  8. Bake for 25 minutes or until the top of the cornbread is golden brown.

  9. Remove from oven and turn baking dish upside down on a plate and let cool to remove.


Leave a Reply

Your email address will not be published. Required fields are marked *