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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Michelle Walker says
I just made this recipe and it is the best cornbread I’ve ever made. It was so simple to make too. Thanks so much for the great recipe!
Rachel Ballard says
I’m so glad you liked it Michelle! Way to go! –Rachel
Linda Abercrombie says
This is the best cornbread I have ever made!
Rachel Ballard says
Go Linda! Go Linda! Go! Go! Go Linda!! Super proud of you! –Rachel
Henry Halem says
If I don’t have self-rising cornmeal why can’t I add baking powder to the recipe?
Rachel Ballard says
Hi Henry, that’s a good question. In this case you’ll notice that I’m not using self rising cornmeal alone–but self rising cornmeal mix which is a blend of flour, cornmeal, salt and baking powder–all of which you can easily make yourself. So for 3 cups of cornmeal, add 3/4 cup plus 2 tablespoons all purpose flour, 2 tablespoons of baking powder, and 2 teaspoons of salt. You won’t need all of this to make a pan of cornbread, so mix it and then save what’s left over for your next batch. I hope that helps! –Rachel
Delma says
Made this cornbread exactly how it’s given…it was delicious with my husbands chilled…I made it again the next day!
Rachel Ballard says
Twice in two days Delma?! That sounds great to me! –Rachel
mike hill says
Can your recipe effectively be halved?
Rachel Ballard says
Yes Mike it sure can. Works great! –Rachel
MaryJo says
Your recipe popped up in my search for cornbread…I’ve always tried different recipes for cornbread but this one I’m sticking with in the future … my husband really raved about how good it was…so glad I found it…thanks!
Rachel Ballard says
I’m so glad this one was the inner MaryJo. It’s our regular recipe here as well. I’m so glad you’re husband like it too. Gotta keep those men folk happy. 😉 –Rachel
Liz Brock says
I like to make it without sugar but serve it with honey. When you are using it to mop up your “pot likker” I don’t want the sweet taste personally.
My grandmother used sour milk (perhaps she made that herself, I am not quite sure) Sour cream is a nice addition, too, but I really enjoyed your simple but tasty recipe! Halved it and did it in a 5″ iron skillet for two people. Perfect!
Rachel Ballard says
So glad you enjoyed it Liz! Sour cream would probably add a nice richness to it or some tang much the same way that buttermilk does. And I love honey on mine or butter and jam. So delicious! –Rachel