Shawnee's Best Cornbread

CherylCheryl Johnson

You must use Shawnee’s cornmeal mix--any other is just not the same! I usually have to buy it in Oklahoma.

Rate this
Shawnee's Best Cornbread by Cheryl Johnson
Shawnee's Best Cornbread by Cheryl Johnson


  • Shawnee’s white cornmeal mix
  • buttermilk
  • oil
Save a shopping List


Preheat oven to 450 degrees. Add enough oil to coat the bottom of an iron skillet. Put skillet in hot oven or on hot stovetop burner until oil gets hot. Mix equal amounts of cornmeal mix and buttermilk. An 8" skillet takes about 1 cup each. Thin mixture with a small amount of water. Stir just until well blended--don’t overstir. Pour into hot skillet and bake until golden brown.

Recipe Notes

Edit note

This is how my Grandma Young, the Cornbread Queen, made her cornbread....and so does my mom, and so do I. I guess it's a Young family tradition. It is so good and crispy and has a great texture. You may also make it in muffin tins.

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web