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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This cornbread recipe was sub par. It turned out significantly drier than I expected and was also surprisingly flavorless. I followed the recipe exactly and it looked beautiful but just did not taste like I hoped it would. I bake regularly so this was not due to beginner’s error. I don’t think I will use this recipe again. A lot of leftovers might go to waste now, both my husband and I agreed this was lacking. It was not the worst cornbread I’ve ever had but it was certainly not the best.
??♀️ Good luck finding one you like.
Rachel, I see you have a link to the White Lily Buttermilk self rising cornmeal and you add buttermilk in your recipe. Is that accurate? Or should I be buying their regular self-rising cornmeal mix?
Hey Peggye, yes that link goes to the buttermilk version on Amazon–it was the only small bag I could find to reference for folks and honestly it’s just some buttermilk powder in the bag, nothing that conflicts with the recipe. I use both the regular and buttermilk versions interchangeably in my own kitchen. You still need the real buttermilk in the recipe either way. –Rachel
My mom is from the South and we grew up eating that style cornbread. She was always admant “no sugar in the cornbread”. Made your recipe (before I read your reply) for my mom’s 90th bday brunch. Ended up splitting the two milks (regular and Buttermilk) 50/50 with the Buttermilk corn meal and turned out great. Tasted exactly as my childhood memory. Loved it. I will make again only using buttermilk. Thank you for this great recipe!
Salt wasn’t listed in your recipe. But you later defined self-rising cornmeal as containing salt.
Should I have added salt.
No Gary, you did it right. Self rising cornmeal has salt, cornmeal, flour and baking powder already in it. Just follow the recipe and you’re covered. –Rachel
I make my cornbread debut tomorrow, not white lily , but looking forward, I’ll change if I’m not satisfied, thanks ,
I totally forgot about flipping the cornbread. My grandmother used a plate with a clean dish towel over it and flipped the cornbread, then returned it to the cast iron pan. Crisp browned cornbread, tender on the inside. But she never used self-rising.
She made it from scratch. And yes, she used egg.
Yes the flipping puts the pretty side up I think! I always do it. I wonder why people think that the dry ingredients in one bag isn’t “scratch”? Is it the word mix? It’s just flour, cornmeal, baking powder and salt in one bag. It’s all the same thing under a different name. 6 of one kind half dozen of another. –Rachel
I added 2 tablespoons of vinegar and 2 tablespoons of honey. Turned out great.
What was the vinegar for Susan? I’m glad you enjoyed it. –Rachel
You’ve saved me…I’ve been so disappointed over the years with my cornbread. While planning a “southern” meal for new coworkers from the North and Midwest, I searched online for “easy good southern cornbread” and your site popped up and the rest is history. I now have a cornbread I can be proud of, and more importantly, that I enjoy. Bonus was the pecan pie recipe that followed the cornbread recipe. While not a big fan of pecan pie myself, I made one with your recipe and everyone said best ever, but the highest praise was, “This is better than my Mamma’s”!
The cornbread and pecan pie were a wonderful compliment to the rest of the meal
In case you’re wondering, the meal I made to represent the South: Chicken and Dressing, Collard Greens with smoked neck bones, Macaroni and Cheese, Green Beans, and Creamed Corn. And of course, Sweet Iced Tea! I have to thank you again for giving me the cornbread I grew up with!
Jimmy you pulled out every stop for an awesome southern meal there! Congratulations! That’s my mama’s pecan pie recipe and if people think it’s better than their own mama’s you’ve done something nearly impossible (and I am not a fan of the pie either so no worries there). I’m so very proud of you! Come back soon and make something else!! –Rachel
I was raised North of the Mason Dixie line. When I married a true Southern Gentleman and moved South of the Mason Dixie line I learned very quickly use yellow corn meal……NO EGG and NO SUGAR! That was 48 years ago and I now too have become a Southern cook thanks to my Mother-in-law.
How do you bind the cornbread with no egg Rebecca? I’m curious about that since it is the binder. –Rachel
I’ve got corn meal it’s white but I don’t know about the self rising can I still you this recipe
Hey Kathy, so self rising corn meal mix isn’t plain cornmeal. It’s a mix of all purpose flour, baking powder, salt and the cornmeal. Without first making a batch of the mix you won’t be able to make this recipe, no. Here’s a link to the mix: https://thesouthernladycooks.com/make-self-rising-cornmeal-mix/
I want to make your sugar free cornbread. I am a diabetic and really want this. I live in Norman, OK area and cannot find the white lily cornbread mix you recommend except on amazon. If I use this will the cornbread be white in color? Do they make a yellow cornbread mix also?any help appreciated.
Hey Jerry–now I need to be clear that sugar free here means the bread is not sweet (no added sugar) but that doesn’t mean it’s not loaded with carbs. That’s a totally separate issue. I’d say this isn’t a diabetic friendly recipe at all but if you want to make it the answer is that no your cornbread won’t be white. By the time you add eggs the cornbread is always yellow. 😉 If you want to make your own cornmeal mix you can buy whatever cornmeal color you prefer and then I’d recommend giving it an additional grind down in your food processor if you have it to get it a bit more finely ground. Then follow this recipe to make your mix: https://thesouthernladycooks.com/make-self-rising-cornmeal-mix/ –Rachel