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
This post contains affiliate links.
Your recipe sounds just like I’ve been making cornbread for almost 53 years and I was taught by my southern momma. I’ve been using the same iron skillet for that long too. I’m with you on the no sugar. The first thing I do when I turn it out ,hot ,onto a plate is cut a small slice for me , spread butter on it and enjoy. Thanks for sharing.
Glad to hear you have my back on this one Marilyn!
This recipe looks very much like my grandma’s. Delish! She subbed bacon grease for oil in both the mix and skillet. It didn’t have a bacon flavor but people were always asking for her recipe!
If you want sweet cornbread, add 1/2cup of sugar.
Shew we that’s a lot of sugar, but if that’s what you think it takes…
When adding the oil to the pan would you use 2T of oil and then 2T of bacon grease? I’m going to go ahead and try…..Thanks for sharing this recipe!
You can do that if you’d like to Ann. –Rachel
This recipe all day every day. Could substitute the oil for bacon fat, but canola oil still works and healthier…lol. Only change I’d make is 2 jumbo eggs. Done it all ways listed, but need enough egg to firm it up right and the amount of oil/bacon fat will keep it from being too firm.
@Curran McQuillan, canola oil actually horrible for you- it’s extremely inflammatory! Butter or bacon grease is a much better option.
Agreed Tanna!
I just saw the amount of milk and tossed 1 3/4 cup of whole milk in .
Didn’t read enough to see that was for buttermilk. Lol !!! We’ll see how it works out in about a half hour. It was kinda runny 😁
I’d bet it was runny Dave! It’s always good to read the whole recipe through a couple of times before starting a recipe just to make sure you don’t miss details like that. I hope it turned out okay! –Rachel
As I aged (I am 70) arthritis took over my hands and wrists and cast iron became too heavy for me. I found that you could make cornbread ever bit as good using a stainless steel skillet. My stainless is one of the more inexpensive brands(not very heavy) and my cornbread turns out just like in cast iron. Just heat the oil slowly until it is very very hot before you add the batter. And it has to be HOT or it will stick and cause a mess. After it is done, place a plate or platter over the skillet, turn the skillet over and then you have the crispy bottom on top. I always did this, it keeps the cornbread crispy, sometimes if you leave it in the skillet steam will soften the crust. My grandmother taught me 60 years ago that the absolute best cornbread for eating with pinto beans was made with bacon dripping. Oh and your recipe is an excellent recipe, and I agree cornmeal mix is easier and just as good as starting from absolute scratch.
Oh how interesting Sandra! I like that idea. 🙂 –Rachel
What are measurements be for a 12 or 14 inch cast iron skillet?
Just double it Lisa and that will work fine. –Rachel
Hi, what would measurements be for a 7 or 8 inch cast iron skillet?
Hi Mary, you can use the same recipe but be aware that you may have a 1/3 cup of batter or so left over when you put it in the pan. A half batch is good for a 6″ skillet so maybe split the difference? Make 3/4 of a batch? –Rachel
I have a terrible problem. My cornbread is flat… and I’ve used the exact ingredients I always have used. I’ve bought new cornmeal & flour thinking that was the problem but to no avail. The only ingredient I have not bought new is the vegetable oil. Could that be the problem?
Hey Dede, it’s not rising so we need to ask why. That’s a baking powder or soda issue. If you are using self rising cornmeal the leavening in it is likely old. Add some more. If you are just mixing your flour and cornmeal your baking powder is probably old. Anything past 6 months opened needs to be replaced. Also it sounds like you’ve made plenty of cornbread before but I assume you’re using the proper size skillet for the recipe you like? Just thinking of ideas. Let me know if any of that helps. –Rachel
@Dede Murphy, you do not have enough leavening. Are you using self rising cornmeal? You can always add a teaspoon or 2 of baking powder and 1/2 teasp. of baking soda. This should help.