Edna’s Cornbread 6.000

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Mar 7, 2019

A wedge of this basic, family-recipe cornbread, named for writer Rebecca Powers's grandmother, readily accompanies soup, Southern-style beans and/or salad.

Serve leftover slices warm, buttered and with honey or syrup as dessert or for breakfast the next morning.

A 9-inch cast-iron skillet produces best results.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • 1 1/2 cups stone-ground cornmeal
  • 3 tablespoons flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 1/2 cups buttermilk
  • 1 large egg, beaten
  • 2 tablespoons unsalted butter, melted, plus a little softened butter for the skillet


Place your 9-inch cast-iron skillet in the oven; preheat to 450 degrees.

Combine the cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. Add the buttermilk and egg, stirring to form a fairly smooth and thick batter, then stir in the melted butter.

Add the softened butter to the skillet in the oven; as soon as it melts, remove from the oven and tilt to coat the sides and bottom of the skillet. Pour in the batter. Return to the oven; bake (middle rack) for 17 or 18 minutes, until lightly browned on top and the cornbread has pulled away slightly from the edges of the pan.

Serve warm, or at room temperature.

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Recipe Source

Adapted from a recipe by Edna Fairchild.

Tested by Jessica Weissman.

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