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
This post contains affiliate links.
Can this recipe used for corn bread muffins
Absolutely!
Making cornbread tonight and found this recipe. Everything I read sounds like how my mother makes it down to flipping it over so the crispy side is on top. I can’t wait to try it and, I’m from Georgia, I don’t eat sweet cornbread either.
If not using cast iron, why size Pyrex would work?
Probably an 8×8. A 9×13 would be too large. An 8×8 may be fairly full when you pour it in but that’s the best choice. –Rachel
As per a cornbread stuffing recipe…it asks for 1lb (or 10 cups) of southern cornbread. May I ask how much will this make in relation to this? Thank you.
That’s a big batch of stuffing Dave! I’d probably double this recipe in a 12″ skillet to make enough. –Rachel
Yes ma’am…feeding 14 folks with four teenage boys (semi-professional eaters:-) The cornbread stuffing recipe is really good. Thank you very much for the timely reply.
I loved it! Reminded me of my grandmother’s cornbread. I made the mistake of putting it in an 8” skillet. A little too thick. I’ll use my 12” next time….I like crispy or invest in a 10” skillet. This recipe is a keeper!
If doubling this for a 12″ skilled should the 1/4 cup of oil that goes in the pan be doubled as well.
A bigger pan will need more oil, yes. It may not have to be a half cup, but you do need it to make an even layer on the bottom.
No. You only need to coat the bottom and sides.
I made this as written, using lard in a 10.25” cast iron skillet and vegetable oil in the batter. It was wonderful! I haven’t had cornbread this good since my grandma made it when I was a child- perhaps using a similar recipe. Thank you for sharing.
What are the quantities for a 12″ skillet?
Roughly 1 1/2 times the original recipe. That should get you close.
I am from the south and all my family puts sugar in our cornbread.
Yes we’ve had lots of feelings on this since I wrote this post over a decade ago. Lots of mixed opinions on it but we enjoy the debate. –Rachel
What can I use if I don’t have self-risen corn meal flour only regular self-risen flour?
You’ll have to have a finely ground cornmeal for this Maria. You can get that and make your own self rising cornmeal mix with cornmeal, flour, baking powder and salt.