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.
Recommended Cornmeal
White Lily gives me consistent results
A bagged cornmeal mix is simply the dry ingredients in the right ratio. White Lily is my favorite and gives you the lightest texture.
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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Susan says
He’s dubbed me an honorary southerner. NO FEAR! I’ve rescued and seasoned >many< sizes and depths of cast iron. No nonstick allowed! Only stainless steel and enamel cookware now. Use wood, some silicone or rarely plastic utensils in them. My kitchen, my rules or get out. (Personally, I prefer 'my kitchen'😉) And "no". You always get the credit for my successes… friends and family find recipes, too.
Jill says
The best,! Simple and very tasty. Thank you!
Angie says
Love the recipe! I have always been fortunate to have fresh ground corneal (both white & yellow) unfortunately the gentleman that sold it took sick. Sadly, I cannot find anything other than self rising so your recipe made the transition easy! Much thanks
Rachel Ballard says
Oh you were fortunate Angie. At least this recipe can help ease you in to something new but maybe still delicious. –Rachel
Maria Fundora says
I am from Montgomery, Alabama and this is how my grandmother taught me to make cornbread. I use white corn meal and buttermilk and of course SALT. I cook it in a black cast iron skillet that was my grandmother’s and it is absolutely delicious every time.
Christy Sullivan says
Cornbread is in the oven. I must admit that I used Martha White self rising corn meal. I absolutely cannot tolerate ***cornmeal mix*** ! I use basically the same recipe but my cornbread was turning out so dry. I was making it without a recipe, try to remember my mother doing it. I’m so very glad to find this recipe and I cannot wait to eat it with my peas and collards today.
Rachel Ballard says
Hey Christy, if you used self rising cornmeal you’re using the same thing I do. Maybe I just call it a mix but it’s just those dry ingredients in a bag. I hope you enjoy it. –Rachel
Jeremy Warren says
Couldn’t agree more about the “no sugar” – it’s corn bread, not corn cake. I add a can of creamed corn and reduce the amount of milk though. (Chopped jalapeno peppers to taste are nice, too, if you like a little kick.) I add about a half-cup of oil to the skillet, pour the batter into the center of the skillet so that the oil floats up around the sides and over the top and basically deep-fry the cornbread so it has a super-crispy crust.
Rachel Ballard says
That sounds perfect Jeremy! –Rachel
Al says
I’m sure this is a great recipe but unfortunately, I live in California. (Raised in GA). We can’t get self rising cornmeal here and ALL of the mixes have sugar. Corn Cake, not corn bread. Thanks for taking the time to publish this. I hope to try it one day but for now, it’s by scratch.
Rachel Ballard says
You can always order it on Amazon Al.That’s an option. –Rachel
Deodie Hammac says
My mom made this but we use yellow cornmeal and put bacon slices in the skillet to give it such a crispy and yummy flavor.
Susan says
YOU are a cornbread goddess. He keeps giving ME the credit. I keep telling HIM I googled for a recipe. Why did I pick your recipe for my 1st time? Because I could imagine you shaking your finger at me if I was getting a cornbread lesson. (giggle) I’m a Michigander. He’s a North Carolinian that’s lived up here for a long time. For 4 1/2 years I’ve been hearing the same thing as you ‘scolded’. HE LOVED IT! It’s like Mamma makes n he learned from her. He gave me this look n with a smile said one word… “chili”. THANK YOU!! 10 STARS!!
Rachel Ballard says
Okay Susan, now here’s how this works: I write the recipes, you make them. People fall in love with it, you pretend the recipe came from your own natural ability. You smile, take all credit and enjoy the love. 🙂 I’m so glad that he was happy with it and that you did such a good job! Please feel free to take all the credit for any recipe you make from this site from now until forever. I won’t tell! –Rachel