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
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I really want to try this recipe but only have a 12 in cast iron skillet. Do you think this will work? I think I might need to shorten the cook time…
Hey Melody, that’s a much larger skillet than I would recommend unless you want to double the recipe and feed 12 people. If you make it in your skillet with the current measurements, your cornbread will be very thin–probably about an inch or so–and you most certainly would want to shorten the cook time. It won’t hurt anything at all to make a thin one though: the flavor will still be good. –Rachel
Thank you 🙂 I will try a smaller pan then that isn’t a cast iron this time.
This is the exact recipe my father in law used to make. He was from Kentucky. Thanks!
No sugar in cornbread!!!!!
Cornbread with beans ?
My dad loved cornbread and buttermilk
My cornbread always fell apart (used a pan)
When I tried it with a hot cast iron skillet it was great. Thanks for the tip.
OK….I grew up in Arkansas with a mother that cooked three meals a day for her hard working family. Now get this: Mom’s corn bread truly crisp and tasty. Just the best. SHE NEVER PUT AN EGG IN HER CORNBREAD! Yes, no egg. She put eggs in cakes not cornbread. I would add something to the recipe namely a few good whole red dried peppers when the oil gets really hot . By the way use bacon grease. A touch of salt is nice and if you don’t have buttermilk use sweet milk mixed with one third yogurt. Enjoy but make sure its really brown on both side….crispy!
I’m from Russellville Alabama. I grew up on crispy no sugar or flour cornbread. But since I moved to Phoenix Arizona I have not been able to get it crispy at all. Maybe something to do with the cornmeal sold here. I’ve tried every kind and using my little iron skillet it still for not work at all. In so disappointed. My mouth waters just thinking about the crunch I use to get on the bottom of my bread. I loved it with my beans, tomatoes, onion and cucumbers. Then of course iced tea to drink. I’ll still be trying and really pray that one day soon it will happen again.
Sherryl you can order good cornmeal online! Don’t let Arizona keep you from good cornbread. 🙂 –Rachel
Can’t wait to give your recipe a try.
I add a 15 ounce can of Sweer Corn cream style
This recipe was great! I had to finally make my husband stop eating the cornbread last night. LOL! I am preparing a stew for our dinner tonight and I already know that I will be making another skillet of this delicious corn bread. I love the crunchy texture 🙂
I prefer the “salty” over the sweet kind, any day!
And for some extra “southern” flavor, when I heat up my cast iron skillet, i use my bacon drippings, instead of veg.oil.
My mom taught me to flip the cornbread, too. She said the reason for flipping is to keep the bottom crispy. If left to sit as cooked, the bottom will get soggy. It’s true, I’ve tried it. 🙂 I pass on cornbread with sugar, too.
During Reconstruction the South could not afford sugar. Cornbread with sugar in it is called “Johnny Cake.” My family and others in the region deliberately despised Johnny Cake.
I’m from New Albany,Indiana right across the Ohio river from Louisville Ky. My Mom and Dad never put sugar in cornbread.
Could be because my daddy was from Kentucky.
I just Love it that way. Tried the sweet stuff reminds me of cake.
To each their own. But I prefer it unsweetened. Converted my fiancé to unsweetened cornbread.
He loves it too.
Your recipe is just how I like it. Can’t wait to try more of your recipes.
My husband is from New Albany! Actually, he’s from Elizabeth just down the road a bit, but it’s close enough. Sweet cornbread reminds me of cake as well! I’m glad you enjoyed my version. –Rachel