Is cornbread an issue of true debate? That depends on where you live. But for those of you who love a no-sugar, crispy skillet version this southern cornbread recipe is spot-on.
I have a theory about cornbread.
If you grew up north of the Ohio River or had a family member who taught you to cook who did, you will put sugar in your cornbread.
If you grew up south of the river, you don’t. You never realized I was so wise did you?
I grew up south and so did the cooks in my family so we don’t put sugar in our cornbread. In fact, the only thing sweet cornbread is good for to me is a corn dog. I’ll just pass if I have to eat it with sugar in it. Isn’t it funny how we get used to something tasting a specific way?
So I say that to say this: you CAN put sugar in my recipe and I will still work for you. I don’t know how much to tell you to put in though–you may just have to wing it.
And speaking of winging it, that’s what I realized that I do when I make this. Even when my mom taught me as a little girl, it was all by eyeball. If it’s too thick, add more milk. If it’s too thin, add more cornmeal mix.
I’m going to try to give you measurements, but just remember it should be just thicker than pancake batter. Get that down, and you’re good.
I kept wondering if this recipe was just too easy to share with you. Then I heard my friends talking about it one night–they use a (gasp) bagged mix that you just add water to.
Oh. We have a problem.
We need real cornbread.
If you’re gonna get out a mixing bowl and dirty a spoon, you might as well make it taste better than a bagged mix–that’s just my opinion.
My secrets to crispy southern cornbread
I use a self rising cornmeal mix. I’ve tried making it from true scratch and it was terrible. You can find self rising mix in your baking aisle with the flour. Don’t just buy a bag of cornmeal. You will call me mean names if you do. White Lily makes a good one.
And for the best crust–that golden crispy crust, you’ll need a cast iron skillet. You can make yours in another dish, but it just won’t be the same. Mom taught me to turn the cornbread over when it’s done (flip it out of the skillet while its raging hot) onto an oven mitt and put it back in the pan with the pretty, crispy side up. You can do that if you want to. I didn’t for this picture, but it does make it really pretty.The key to that crispy crust is to have your skillet screaming hot and plenty of oil in it when you pour in your batter. I heat mine on the stovetop, or you can heat your pan in the oven.
You can also skip that step if you don’t have cast and just lightly grease an 8×8 baking pan and bake it up that way.
Serve it warm with pinto beans, chicken pot pie, or just butter and jam.
Watch the full video on YouTube
Southern Cornbread Recipe
Ingredients
- 2 cups self rising cornmeal mix not just plain cornmeal
- 2 eggs or 1 extra large egg
- 2 tablespoons vegetable oil
- 1/4 cup vegetable oil for the skillet if using cast iron
- 1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary
Instructions
- Preheat the oven to 400 degrees.
- If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter.
- Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
- Mix until combined and drop a small amount into your skillet.
- If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
- Transfer the skillet from the stove top to the hot oven.
- Bake 25-30 minutes or until golden and set.
Notes
Bake as directed.
Nutrition
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Victoria Garden says
Growing up in The South, we have made many a meal of turnips greens cooked with seasoning meat and cornbread. That is what I am cooking today. My husband and kids wanted self rising, but I only had corn meal, so I went looking with Mr. Googlepants and found your blog.
I think the only thing that could make this any better would be cracklins mixed in the corn bread mix before cooking.
Thanks for the recipe. I have already put it in my personal cookbook of favorite recipes.
Rachel Ballard says
Wonderful Victoria!
Veronica says
This is my go-to cornbread recipe. Love it!
Betty Aslinger- Reynolds says
I grew up eating this amazing corn bread and now I make it for my family and friends .My family even ask me to make it as a snack sometimes!!!! 4 Generations in my family have made this amazing Southern Corn bread and handed down the recipe to the next Generation in the family .
Debby Alvarez says
Best cornbread. Hands down. Thank you so much for posting this.
Rachel Ballard says
Thank you Debby!
Jim S says
REAL Southern cornbread doesn’t start with a cornmeal mix unless you are kin to cornmeal manufacturers such as White Lily, Martha White, etc. The real thing starts with straight corn meal.
Rachel Ballard says
I think the word mix throws people off. It’s just the dry ingredients–cornmeal, flour and leavening in one. It doesn’t feel like a fatal error to me and makes a great final cornbread. –Rachel
Gwen Stewart says
turn it over to prevent sweating in the pan and cook in a cast iron skillett…….
Joyce Johnson says
I have the crust down getting it crusty my thing is after I turn it over I place it back turned over hoping to keep it crunchy
But it always gets soft after it cool down. So disappointed as my husband only likes the crust. His mother made the best never went soft even after it was cold still crunchy…HELP what am I doing wrong for 44 years I’ve tried.
Gotta eat right out of oven not always the choice….TIA
Rachel Ballard says
Hey Joyce….hmmmm….my crust that’s up (the most golden brown part) stays crispy after it cools. I never paid much attention to the bottom though. Since it was the top as it baked, it’s never going to be like your crust is. Tell me what you bake yours in, what temp, how long, what oil or fat you use, what cornmeal or mix. All the details. 😉 –Rachel