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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Southern born and raised says
You don’t know what you’re talking about when it comes to southerners not putting sugar in their cornbread. I was born and raised in the south, as was my family, and I’ve never heard of cornbread without sugar. So whoever told you southerners don’t use sugar in their cornbread either lied to you, or just didn’t know what they were talking about.
Rachel Ballard says
Well we’ll sure skip the argument since there’s enough of that in the world and say thanks for your comment. –Rachel
Laura says
I have a 6 inch cast iron skillet would I half this recipe to make it work?
Rachel Ballard says
It would be really, really close Laura. –Rachel
S☆BIK says
I made this beautiful cornbread, thanks to you! It looks so nice and tastes so good even when I eat it plain 😀
Payneful says
OMG 😍 my fiance & daughter loved the cornbread in fact they used the left over slices which was 2 poured milk & some sugar (brown) for dessert
Next batch will be doubled as requested make more please 😊
Thank you for sharing ❣️
Annette Gee says
Made cornbread today, my first from scratch! My husband’s request.. Nice golden crunchy 🌽 🍞. He liked it requested a little sugar, cheese, or jalepano peppers the nice time. Thanks for sharing your recipe.
Rachel Ballard says
That’s great Annette!
Roger says
After I roll it out onto. a baking mitt… then what ?
Rachel Ballard says
You’re just flipping it right side up so put it back in the skillet to serve it or stick ‘er on a plate. –Rachel
robert m mcjunkin says
thx first time makeing cornbread great
Princess says
Finally found a non sweetened cornbread with an amazing crust! And so simple! Of course, I could only eat a small slice of it since I’m diabetic (leftovers will be frozen for future meals). Could not find buttermilk and self-driving cornmeal mix at the 2 markets I went to, so made your recipe for the cornmeal mix and did buttermilk sub with milk and vinegar. With the buttermilk sub, found I needed to use more cornbread mix to make batter thicker. Should I have not used all the liquid? Hopefully I can find buttermilk the next I make this. It still turned out great! This is a keeper!
Rachel Ballard says
Hey Princess, yes the buttermilk is thicker than the sub (I hate the sub, but we do what we have to) so next time your texture will be closer to what it should be. There is also a self rising cornmeal recipe here on the site you can use. –Rachel
Brenda Bryant says
This is my mom’s and my recipe exactly. Including pan and heating the oil. I’m always disappointed when I find sugar in the cornbread.
cindymarie says
Can I use butter instead of oil? If so, how much butter should I use?
Rachel Ballard says
You can. You can swap in an equal amount. –Rachel