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 have never made homemade cornbread. My mom’s was always perfect. This turned out so delicious. My mama would be proud. Thank you for the recipe.
Oh I’m so glad Gin. Anything that reminds us of the people we love is pretty special if you ask me. Make it often and think of your mom. –Rachel
Girlfriend, you are right! Or bread with sugar in it is not cornbread. I’m from Kentucky and my mom and aunts did the same thing (eyeball it). You and I could be friends just on the basis of what makes a good cornbread.
Rita you made me laugh so hard with this! We can be friends–even if cornbread is our reason why. Hahahaha!!! –Rachel
Amazingly delicious cornbread recipe. My husband has raved about it since his first bite. My go to recipe from now on!
Oh that’s wonderful Mary! Nothing like a happy husband! –Rachel
Is there a way to have a crusty top and bottom with your Crispy Southern Cornbread recipe? Thanks
Hey Jerry, not that I know of, no. The crispy bottom comes from the hot oil in the cast iron. There’s no way that I know of that you can get that same result on the top. –Rachel
Best cornbread ever. I made a large iron skillet full to go with my homemade vegetable soup and every bite was gone. It left them begging for more. Thanks so much for sharing!
Yay! Good for you Karen! I’m so glad to hear that! –Rachel
Well, iam an up and coming baker…So I tried your recipe with the cast iron skillet and bacon grease……Wow! Thank you….Sooooo good.
You’re welcome Krist! Way to go and very good luck learning to bake. –Rachel
I agree, my mother Never put sugar in her corn bread. She called mixes like Jiffy “cake” not
corn bread. I like real Southern Corn Bread like this one!
This is the best cornbread recipe I have had. Even my mom’s isn’t as good as this. And so easy. You must have a cast iron skillet. Makes all the difference in the world.
Oh my gosh Karen don’t tell your mom! She’ll be so offended. ? We’d better keep that a secret. I’m so glad you enjoyed it! And yes, cast iron is the secret to so many things if you ask me. –Rachel
Everyone in the family loves it !
Fantastic, can’t wait to try this with bacon grease. I used my 10.25” Lodge cast iron pan and reduced cooking time to 24 minutes. The initial sizzle is key and gives this cornbread such a nice golden crispy crust. I used Bob’s Red Mill stoneground cornmeal mix, the called for amount of buttermilk, oil, and eggs. I did not find this to be dry at all, and it had just the tiniest bit of sweetness. This is going to be my go-to southern cornbread recipe!
I’m so glad you enjoyed it Brittany! I never thought it was dry either. I’m glad we agree and that you have a new go-to recipe. Thanks for letting me know. –Rachel