Southern Cornbread Recipe
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 eye.
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. 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.
If self rising cornmeal mix isn’t available where you live, try this homemade version.
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.
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 and mashed potato cakes, chicken pot pie, or just butter and jam.
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 or an equivalent amount of refined coconut oil, bacon grease or lard
- 1/4 cup vegetable oil for the skillet if using cast iron; an equivalent amount of refined coconut oil, bacon grease or lard will substitute
- 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 information based on the use of refined coconut oil in place of the vegetable oil.
Nutrition
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Tried this for the first time tonight for supper. Absolutely fantastic. Only way I will make it anymore. Thanks for sharing this recipe.
I like Martha White with Hot Rize. Goodness gracious it’s good. Tenn Ernie and I made some for a TV commercial.
I’m fixing to try this cornbread recipe. I do prefer mine with sugar… Lol. I’m making this for my father and our brother. They don’t like sugar in their cornbread. I guess it’s a personalized thing. I do like regular cornbread as well though. I will leave another comment and let you know how it comes out. Thank you for sharing your recipe. And yes, I grew up with my grandmother‘s making cornbread and they always used a cast-iron skillet And it was greased and hot when they put the cornbread mixture in.
Kimberly, this is a great recipe, isn’t it. Your first sentence tickled me. I’m a Southerner, but we lived in Boston for 25 years and one day the neighbor kid was over and I said I’m fixing to do whatever and he said what does fixing to mean, L O L. I told him that you’re about to do something is also fixing to. Just thought I would share that “fixing to” story.🥰
It’s in the oven so we shall see. I can’t wait to try it.
Now this is true Deep South cornbread. I would argue that you must use bacon grease to get rich flavor. I have been making cornbread like this for 55 years just the way my mother taught me.
It’s just how I’ve always done it. Looks like it’s gonna be perfect. Of course first , I agree about the bacon grease comment. I line my pan w it and put a spoon in there. We also like different ingredients in ours but this recipe fits perfectly . You can add a little canned corn or cream corn and bacon and green onion and cheese haha!!
How do you adjust this for high altitude?
Thanks!!
It would depend on your altitude. I don’t have to follow high altitude so I’d suggest looking online at Google guides for liquid and temperature changes.
just bake till golden brown regardless of altitude.