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.
I get a crispy crust in my Pyrex dish. I heat shortening and heat the pan in oven just like a cast iron skillet.
That’s a great tip Phyllis! I always use my skillet, but my mother in law makes hers in Pyrex. There’s an option for everyone!
I just came across your site and will enjoy it. I am southern born and southern bred. Yep, you understand where cornbread comes from and the utensil to use. Been there, done that and still doing it.
Thank you Jane. I hope you’ll be around often and find lots of tasty food and tips that will help you hang on to those southern roots. Where do you live now? Are you still in the south?
I was raised on unsweet cornbread. I use a cast iron skilllet, too. Try this recipe:
1 cup yellow cornmeal
1/2 teas baking soda
1/2 teas salt
1 egg
1 cup buttermilk
Mix all ingredients in a bowl.
Melt bacon drippings in cast iron skillet to very hot.
Pour mixture into hot grease.
Bake in 375 degree oven until golden brown on top.
This is how we make cornbread in Arkansas…Gotta use bacon fat!
I’m so happy to see someone else that makes cornbread like this! It was a dinner staple at my grandparents, and the one thing I can make without a recipe. Unfortunately my husband calls it the bad cornbread and prefers sugar. We’re both from Kentucky south of the river, but he’s a city kid and might as well be a northerner 😉
Oh my goodness Leann that’s so funny. BAD CORNBREAD?! That man needs an intervention. 🙂 You and I can stick to eating ours without sugar can’t we?
Yes, that suggestion would certainly be appreciated… You say you WERE gluten free for 4 years??? Are you still gluten free?? Were you gluten free because of Celiac Disease, or just an option you tried? I’m already diabetic, so there go the starches and sweets. Also, I’m on blood thinners, so no vitamin K, or high iron foods. I’m not dwindling away by any stretch of the imagination, but I have very few choices when I go out or go to the cupboard anymore.
Roy
I don’t have Celiac but I do have an autoimmune condition that many people believe is triggered by a sensitivity to gluten. I have followed the diet off and on for years and haven’t seen much change overall, but I’m always in favor of balance, moderation and eating more food that is good for my body than is bad (I’m an RN by profession).
That’s why for now I’m gluten free through the week and might enjoy some pizza or a burger on the weekend. I’ll do my best to add a gluten free option as I can–check at the top of the post right above the first picture and I’ll make a note. Here are some gluten free recipes I have up on the blog already (and won’t blow your sugar out of the water if eaten in moderation):
https://feastandfarm.com/tangy-broccoli-salad/
https://feastandfarm.com/chicken-and-polenta-with-broccoli/
https://feastandfarm.com/tilapia-spicy-fresh-salsa/
https://feastandfarm.com/one-pan-tuscan-chicken/
Have a great day,
Rachel
Thank you Rachel.. I have the recipe location marked. I will try it, or get the real cook, my Cajun wife Donna Sue to try it very soon. Yes, that is my real name but my friends just call me Roy.
Roy
Well I think your name is fabulous Roy! Would you find it helpful for me to post a gluten free option on recipes when it applies? I was gluten free for four years so I know the struggle and how to cook gluten free. 🙂 Rachel
Hi! We use the same ingredients including Whit Lily corn meal! I am really Southern -Alabama girl. When I am in a hurry I put the ingredients in a hot waffle iron! Delicious!
That is a fabulous idea Karan! I’d say it’s just as crispy and wonderful that way too. I’ll have to try that myself. 🙂 Here’s to southern girls!
I had assumed that this recipe was for GLUTEN FREE corn bread, because corn bread, (UN-sweetened) has always been a passion of mine. Is there really some way out there that one can enjoy gluten free cornbread?
Cornbread is a passion of mine too Rufus Roy Ryland (is that your real name?) but unfortunately most traditional recipes have wheat based flour in them. If you want a good gluten free version it’s as easy as swapping in a gluten free all-purpose flour. Nicole Hunn has a good version on her blog that you can check out here: http://glutenfreeonashoestring.com/gluten-free-bacon-jalapeno-cornbread/ You can leave out the bacon and jalapeños she uses. I hope that works for you! –Rachel
I make my cornbread gluten free by using straight cornmeal- not a mix, no flour, even gluten free flour. This is my recipe which is very similar to yours, just minus the gluten.
Heat oven to 450 degrees. Grease cast iron skillet with bacon grease and place in oven while you mix the cornbread.
Beat one egg in bowl. Stir in 1 3/4 cup buttermilk, 1/4 cup melted bacon grease, 2 cups cornmeal, 1 tbs baking powder, and 1 tsp salt.
Pour into hot skillet and put in oven. Bake 20-25 minutes till golden brown.
Make sure your baking powder is fresh or it won’t rise.
Thanks for giving us your recipe Michele! I love a girl who uses bacon grease. 😉 It sounds like a great version! –Rachel
I don’t measure my ingredients any more but i make my cornbread in the same fashion only I put the skillet in the oven while it preheats. Another thing I do to add to the crunch factor is just before I add the batter I sprinkle a little cornmeal on the hot oil. It’s a nice addition.
Hey Susan! I always did mine in the oven too until I realized I could heat my skillet a lot faster on my gas stove top and then stick it in the oven. And I love the idea of the cornmeal in the hot oil–it would give a little crunch. I see you work in Wolfe county? Hey to a fellow Kentuckian!!!
I had the good ole’ cornbread without sugar when I was young. My mother would break it up in buttermilk and eat it right out of the glass. I never understood that, but then…I don’t drink buttermilk. Then she bought a box of Jiffy Mix and I loved it. So, for me I like both. It depends on what I’m eating it with. A big bowl of pinto beans needs the no sugar version. That’s just good eating!!
You know I’m pinning this!!
Ugh. Kim my mom eats hers the same way. Not me!
Now… I grew up FAR south of the Ohio River… and I like sugar in my cornbread. That being said, nobody ever taught me how to make cornbread because my family’s from “up north…” and my taste has always leaned toward the sweeter end of the scale.
However, I’m intrigued to try out this cornbread. I love any cornbread that’s made in a skillet like this… and the crispy crust is definitely divine!
See? My theory holds true! 🙂