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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Reading these comments feels like a bonding experience. I have my mother’s cast iron, and even though she died young, every time I make cornbread I can picture her and my Aunt Crystal’s batter, and that’s what I go by to get it right. My biggest issue is how hard it is to get cornmeal mix here in PNW, sometimes I have to make my own. 2 things on sugar- I learned it is not strictly north vs south, that some parts of MS and AL, even GA (my heritage is SC) are prone to sugar, and that if you use just about 2 T, it browns a little different, tastes a little extra and isn’t sweet. Add-ins: sage or poultry seasoning and some onion and it’s like cornbread dressing! I’m excited to try mayo like people have said here. Now- do you have macaroni pie on your site? Off to explore….
Hello Rachel, you’re right cornbread can be tricky. I tried this recipe last night and it is my favorite so far. I’ve always had a problem with it being crumbly and it was perfect. I found that using olive oil was somehow better than using butter in the pan. Will be saving this recipe, thank you!
Hey Sarayah, I’m glad you enjoyed it. I’d definitely recommend using a fat in your pan made for higher heat baking like lard, bacon grease or avocado oil and not butter alone (you could stabilize it with some oil or bacon grease so it didn’t smoke). Olive oil would impart that flavor into your bread and it does smoke at low temperatures so you may want to try a solid fat next time. Either way, I’m happy the texture was on point for you. –Rachel
I took your advise and used Lilly’s self rising flour. I too came from the south and grew up eating cornbread with pinto beans but I found the texture more cake like than the moist corn mealy bread my mother and dad always made. Wonder if I should replace some of the self rising mix with some yellow stone ground cornmeal? Yours still tasted good and had a great taste but not the same. Thanks
Hey John, you’re welcome to try that. Cornbread is a deeply personal food and after nearly a decade with this recipe out in the world I’ve heard that people are very particular about replicating a certain style. It can be tricky! What grind of cornmeal you add to your mix will determine the texture of course but give it a shot and see what you think. Experimenting will be the key to finding the version you like most. –Rachel
I don’t think I agree with your thoughts about Yankees using sugar in cornbread recipes. I always thought it was the opposite. I never had cornbread with sugar in it until I moved south, and I stopped ordering it out while I lived there. I was raised in upstate New York and no one put sugar in cornbread. The first time I had it was in Georgia and I thought it was awful. It was like eating a cornbread cupcake, the sugar ruining the total experience. So I am delighted to find your recipe. Thank you.
There seem to be a lot of circumstances where my idea has been wrong!
sugar and flour in cornbread makes it some sort of weirdo cake. yuck! like you in a restaurant I ask if it is sweet cornbread. If it is I just pass it by.
I always make sure I use yellow cornmeal and buttermilk!
if I am eating certain spicy foods I cut up a Serrano pepper and onion into it. Yum delicious with chili!
Sugar is made for real cakes, candies, cookies and sweet desserts. lol
Nothing like hard crust southern cornbread! Yum
Weird though Southerns put sugar in sweet tea and Yankees do not. Lol opposite of cornbread.
Haha Jeff! True 🙂
I made two changes that I would highly recommend, if you do not want to eat seed oils, or if you are craving that extra buttery richness. Replace the 2Tbs of oil, with 2Tbs of melted butter. Also, replace the 1/4cup of oil in the cast iron, with 1/4 cup of melted butter. This recipe is excellent, thank you!
We don’t do seed oils either Michael. Great suggestions. Bacon grease is always really popular in this recipe as well. –Rachel
This is the closest I have found to my 90-year-old mothers’ “recipe” She didn’t have one, just made it from memory. so perfect. And I flipped mine to see the beautiful crust. Wish I could send pictures. But it is beautiful.
You can always email pictures Laura or tag me on Instagram! I’m so glad it worked out well for you. –Rachel
Hey, I live in the south, in fact I grew up here in a little town just west of Birmingham. I like your recipe, but I have to say I ALWAYS add a little sugar to my cornbread. Everyone I serve it too loves my cornbread. I say “you just got to have a little sugar”. Happy New Year and God bless you!
Love It!!! I make mine “almost” the same. the only difference is I’ve never used an egg(and believe it or not it is still sooo moist and not crumbly) And I was taught to sprinkle some dry cornmeal mix in the hot skillet before adding my batter..gives a little more crisp!.
Can I use an 12” pan for this? Should I double the recipe?
Hey Meghan, a 12″ will be pretty big. You’d probably need 1 1/2 times the recipe to make it work, but it will!