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 am from Texas and as southern as it gets. This recipe is amazing. I made this cornbread for my Thanksgiving dressing and it was perfect. It tastes just like my granny used to make. God bless you ma’am! Merry Christmas!
I’m a northern girl. Never put sugar in cornbread. Momma is from Kentucky and grandma said that was cake.
Rich is a long way to right…. A bit snooty about it but essentially correct. Self rising cornmeal is… Bad.take your buttermilk and add the baking soda to it stir and it should double in volume. Mix well the baking powder with regular cornmeal and presto…. Wonderful fluffy cornbread. Personally I use a square 8×8 cast iron pan for mine because I do love those corner pieces. Yumm
We certainly all have opinions. And one thing that I’ve learned after many years of running this blog is that no one has the exact right way to do something, but we all think we do. Whether it’s culture or what I’m not sure–but we are all entitled to make our food the way we choose. This recipe was written out of my personal experience and culture. It has been a wonderful hit with a specific group of people who’ve been looking for this recipe. It’s not for everyone, and that’s OK. –Rachel
@Rachel Ballard,
I use Dukes mayo instead of eggs. I got that from my southern grandmother
@ Karen B.,
Very grateful! I have been looking for a long time to find a good recipe like my mom made and I finally did.
I followed this as written but I was wondering if or how mayo change the taste and how much you use. Curious. Thanks.
My recipe is better. Use regular corn meal baking soda baking powder. Use bacon fat instead of oil. Heat bacon fat in iron skillet and pour in batter. Also use egg and buttermilk.
Thanks for your thoughts and for the insult Rich. ??♀️
@Rich, how much baking soda and baking powder?
I add about a cup of flour to 1 1/2 cups cornmeal and 1 tsp of sugar and an egg. I add the left over oil after heating the dillet to the mix and it is delicious with a beautiful broen crispy crust. Also by addingvthe four, the texture is less geainy.
I only have regular cornmeal- not self riding. Can’t I just add Baki g powder to it? If so how much baking powder?
Mitch this is how I make it: https://feastandfarm.com/how-to-make-self-rising-cornmeal/
Hello, this sounds amazing although I cannot find self rising cornmeal in the UK. I’ve read we need to use polenta which is very similar/same although would I need to add baking powder do you know? Many thanks
Both polenta and cornmeal are technically cornmeal. However, I don’t think that polenta is ground as finely as cornmeal is here in the US. If you have a really powerful blender, you might be able to grind the polenta down to a much finer consistency and have that work. And if you’re making cornbread, I always add flour in addition to the cornmeal, baking powder and the salt for a lighter texture. Read: https://feastandfarm.com/how-to-make-self-rising-cornmeal/–Rachel
Looks amazing.. cornbread hasn’t really taken off in London/ England I don’t think.. going to try tonight!!
What is the number of servings for this recipe?
About 8 depending on how big those slices are KB. The 8 can be seen in that red area above the recipe and you can actually slide it left or right to fit the number of servings you need and the recipe will adjust! –Rachel
Great recipe! I use a white self rising corn meal from Kentucky(Sunflower self rising cornmeal). No, it’s only cornmeal. Don’t make often so keep in freezer. Therefore always fresh. Used butter and cast iron Dutch oven-11” bottom. Used homemade buttermilk – 1cup 2% milk + 1cup 1/2 and1/2 milk. Added several(3-4Tbl) cider vinegar until tangy. Made absolutely the best dressing.