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Aunt Leota's Cornbread

By: Linda Horn, Innkeeper, Whispering Pines Bed & Breakfast, Courtesy of
Aunt Leota's Corn Bread

Recently, I discovered a very old recipe for cornbread. Aunt Leota's Cornbread is from my husband's side of the family and he remembers it so well. I only made one change to the recipe and that was to use butter instead of Crisco. This easy cornbread recipe is a keeper. The texture is more cake-like and not too dry. It's comforting, and it will go well with most Southern meals. Give it a try today and discover this magical cornbread recipe.

Serves: 12

  • 1 cup flour
  • 1 cup corn meal
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 cup buttermilk
  • 3 tablespoons melted butter, cooled slightly
  • 1 egg, slightly beaten
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, sift together the flour, corn meal, sugar, baking soda, salt, and baking powder.
  3. Add the buttermilk, butter, and egg and mix all together until just combined.
  4. Pour into an 8 x 8-inch buttered pan and bake for 25 minutes.

Recipe courtesy of

To read more about the story behind Aunt Leota's corn bread, check out Linda's guest post on our blog.

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I give this recipe 5 stars. I baked this cornbread recipe in an iron frying pan. I put a tablespoon of butter in the pan and put it in the oven to melt. I baked it for 23 minutes instead of the 25 minutes that was suggested on the recipe. I definitely like the fact that butter was substituted for Crisco. The texture is more a cake-like texture and not dry like other cornbread recipes I've tried.


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