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 only have a 5 inch iron skillet. how much ingredients would i use?
Hi Karen, about a half recipe should do it. –Rachel
Has anyone ever added 2oz of vinegar in the mix. My mom made hers that way & it’s fantastic with vegetable soup.
Thanks
Do you think adding yogurt or sour cream will make it moister?
Hey Dillon, If you are trying to get a moisture level that doesn’t crumble and is more like cake, then no it won’t. It will add more tang and richness but doesn’t keep it from being crumbly. –Rachel
if you don’t have eggs a table spoon of mayonnaise works just fine
Just made this recipe for my boss, she didn’t have self rising mix so I made your recipe for it. Turned out great and tastes just like my grandmothers cornbread. I used part bacon grease and part vegetable oil. I was afraid she wouldn’t like all bacon grease. Thank you
I’ve used hot dog meat sliced thin. Really good. I call it my corn dog in a skillet.
Hands down, BEST online southern cornbread I’ve tried. I used your recipe for self-rising cornmeal and was concerned about the amount of baking powder but it turned out great!
Follow the recipe and you won’t go wrong. Perfectly crunchy and goes great with your greens and beans…Bookmarking this page for future meals! Thanks!
I’m so glad you enjoyed it Alisha! Thanks for being here! –Rachel
I made this according to the recipe (used coconut oil in pan, avocado oil in the mix), and added 4.5 oz of green chilies (1 can), 6 oz of mixed shredded Mexican cheeses, and a 14.5 oz can of creamed corn. Turned out quite tasty (next time, I’ll use more pickled jalepenos!).
Great job Aaron! It’s always good to try it first then make adjustments on the next batch.
this is the only Southern Cornbread recipe I use it’s great and super easy don’t have to change/add anything it’s perfect
This is exactly how I make it! I’ve used vegetable oil and bacon grease; the bacon grease is by far my favorite. I can remember my mom would use mayonnaise if she didn’t have any eggs. 🙂
I made this recipe I used regular whole milk cuz I didn’t have buttermilk, I wonder can you use something like whipping cream for the recipe I know you can for biscuits, anyways it was delicious other than the milk swap made it just like it said and I am pleased my new favorite cornbread recipe. thank you
Hi Angel, you could use some plain yogurt diluted with water half and half if you wanted to. Cream doesn’t have that tanginess that helps the flavor and the baking powder in the recipe also reacts to the acid in fermented dairy to provide a better rise. –Rachel
Sounds like my husbands grandmother’s recipe except she never used an egg, have you ever tried it without the egg. I have been searching the web for months 😜
Hi Elizabeth, I’ve never done it without the egg because it’s serving as a binder here. You’re welcome to leave it out. It will probably be super crumbly but you can see what happens. –Rachel
I loved this! I am intrigued with adding jalapeños? Any suggestions on how?
You can just dice them and mix them in to the batter before baking.