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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Thanks!! Awesome!!
This recipe is great. I don’t care for cake like cornbread. Easy to make and just a little coarse. Cast iron skillet, did not stick to pan. DELISH.
I’m so glad you liked it Bev!
Hello Rachel! I know y’all are gonna tear me apart for this but is there any way to add sugar to this recipe? I have a Cottage Home Bakery business and someone asked me to make some cornbread. I’ve been using this recipe every time I want some good ole fashioned corn bread but the customer wants a “sweet” corn bread. I have not been able to find a recipe that is similar to this one but with sugar and in an 8×8 pan. I was just wondering if I were to add sugar, would it be about a 1/4 cup to make it sweet? Thank you so much!
Madison I will never tear you apart over food! 🙂 To answer your question, I’ve seen people add up to 1/3 cup of sugar to a recipe with these measurements. I think 1/4 cup is a good starting place though. –Rachel
I love homemade cornbread. but my mother and grandmother did not make sweet cornbread. They made their cornbread from home ground cornmeal. So the cornbread had a rustic pure corn taste. They cooked and baked it in cast iron pans over the fire and then baked in a fire brick oven. It was more like a stone brick oven. I grew up with my grandparents until age 9 yrs old. During that time period, I spent more time around my grandparents than I did with my friends. My grandparents became my best friends. I learned so many things. Cooking and recipes were the least of the things I learned. My grandparents were always eager to teach me their secrets on all things related to cooking, animals, nature, and the simple life. They were great teachers and lived what they taught. So I learned more from their example. Back to the cornbread. This recipe is the closest thing to the tase from my childhood. I was moved. It brought back wonderful memories. My dear mother passed in May of 2020. I was by her side holding her hand and gently telling her, “It’s o.k. mom, we’ll all be fine, time for you to move on to your well-deserved rest.” She slowly faded very peacefully. This recipe puts me back to a more simple time but happy and joyful. This recipe should be called the ‘Simple Time Cornbread Recipe’.
Oh James I am so glad to hear that. Food is so much more than just food–it is what builds so many good memories for us. I’m so glad you found that here. And my sympathies for the passing of your mother. Thank you for your comment. –Rachel
THANK YOU THANK YOU!!!!! Finally a recipe without sugar. Had searched everywhere then saw your recipe. Had a TBI couldn’t remember how to make cornbread ( from the South)
Hahaha–You’re welcome Carmen!
Lol, so many southern cooks advise us to just get a cornbread mix or self-rising cornmeal as if we CAN. Here in the Greater Los Angeles Area’s answer to Winco or Food Lion there are 14 corn bread mixes on the shelf, some without gluten, some with jalapeno, but ever last one has a whole lot of sugar in it. Not a one like White Lily. No “Lily White” products anywhere here, to be clear, and considering its history — I’m alright with that. I make my own, and this recipe from Rachel is just like mine. It makes fine Appalachian cornbread!
Yep Velvet I know it’s hard to find! Glad you were able to get something together that works for you! –Rachel
Thank you for this recipe, and NO you do NOT put sugar in real cornbread!
This cornbread recipe is perfect. I have made it a number of times and follow the recipe to the letter. My thing is that it is only 2 of us, and I would love to make a small skillet of this cornbread. Should I just cut everything in half?
Yes just cut everything in half and it works great Cindy. –Rachel
Hi👋🏼
I followed your recipe to a T and it was DELICIOUS😍 Thank you for sharing!
-Rachel T
Daphne, Alabama
Glad to hear that Daphne! Thank you for letting me know! –Rachel
Putting a quarter cup of oil on my stove smoked us right out of the house. Perhaps you meant 2tbsp in the pan and 1/4 cup in the batter¿
Sounds like your skillet was too hot Jill. 1/4 cup (4 tablespoons) is correct. You need that much to keep the bread from sticking and to make the proper golden crust. Every oven burner heats differently and every cast iron skillet can differ in how it conducts heat–especially if you have a cheaper one from somewhere. Watch the food and not the times given in a recipe for the best outcomes. Use times as a loose guide. Put your hand over the pan and feel the heat. It is radiating up? Is it cold? Let your equipment and your senses guide your cooking. –Rachel