Mary Katherine’s Favorite Cornbread Recipe

The Heart of the Southern Table: Cornbread

There’s just something about cornbread, crisped in a cast iron skillet and served piping hot, that makes any kitchen feel like home. For generations down South, cornbread isn’t just a side dish—it’s a cherished tradition, passed down from grandmothers to grandsons, baked for holiday feasts and easy weeknight suppers alike.

But let’s be honest: everyone has a secret ingredient, a family story, and a fierce debate about what makes the “real” Southern cornbread. Is it sugarless? Does it need buttermilk? Bacon grease or butter for the pan? At Mary Katherine’s Table, we honor those roots while bringing our own twist—so you get the golden crust, the fluffy interior, and the flavor that will transport you straight to a Southern kitchen.

Why This Cornbread Stands Apart

Mary Katherine’s personal recipe keeps the soul of traditional Southern cornbread—simple ingredients, no boxed mix, baked in the beloved cast iron. What makes hers special is a touch of buttermilk, a bit of flour for lightness, and a can of creamed corn for unbeatable moistness and real bits of corn throughout. It’s perfectly at home with a holiday dressing, but also so good that it never lasts long on the table.

What makes Southern cornbread traditional?

Traditional Southern cornbread is typically unsweetened and made with yellow cornmeal, buttermilk, eggs, and cooked in a cast iron skillet for that signature crispy crust.

Can I skip the bacon grease?

Absolutely—substitute with vegetable oil, lard, or butter. The goal is a hot, greased pan for that golden edge.

Why add flour and creamed corn?

Mary Katherine’s twist: A bit of flour gives lightness, and creamed corn adds moisture and tender bits of real corn, setting it apart from traditional, crumbly recipes.

Is buttermilk necessary?

Buttermilk brings tang and tenderness, but curdled regular milk works in a pinch—just add vinegar or lemon juice to whole milk.

Can I make it ahead of time?

You bet! This cornbread freezes beautifully. Bake, cool, wrap well, and thaw for up to two months before holidays—great for prepping homemade dressing.

How do I know when it’s done?

Look for golden brown color and a toothpick that comes out clean. It won’t get as brown as some boxed mixes, but the crust should be crisp and the middle set.

Final Thoughts

This cornbread is more than a recipe—it’s a memory maker, waiting to bring folks together around your table. Try it for Thanksgiving, tuck it in your freezer for easy prep, or serve it any time you want your kitchen to feel like home. Cornbread: it’s Southern hospitality baked right in.